蛹虫草枣粉固体饮料的工艺研究  

Technology of Cordyceps and Red Jujube Powdered Drinks

作　　者：王雪竹[1] 姜大伟[1] 高博[1] 何群[1] 姜春宇[1] 王文峰[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《农产品加工（创新版）（中）》2013年第8期32-33,37,共3页Farm Products Processing

摘　　要：采用红枣、蛹虫草为主要原料,对蛹虫草枣粉固体饮料的生产工艺、麦芽糊精的添加量及杀菌条件进行研究,确定可行的工艺流程。通过正交试验得到蛹虫草和红枣提取液的最佳配比为8∶2,蔗糖为10%,柠檬酸为0.25%,麦芽糊精为10%,在此配方条件下得到一种营养丰富、风味独特的新型饮料。With the red jujube and cordyceps as the main raw material, the feasible process flow is determined by experiments on the production technology of cordyceps and red dates powdered beverage, maltdextrin content and the sterilization condition. The best formula of powdered beverage is confirmed through the orthogonal experiment as follows： the optimum proportion 8 ： 2, cane sugar 10%, citric acid 0.25%, maltdextrin 10%. Under the formula conditions, a kind of rich nutrition, unique flavor beverage can be obtained.

关 键 词：红枣 蛹虫草 固体饮料 加工工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]