蓝莓黑木耳混合果汁饮料的加工工艺研究  

Processing Technology of Blueberry and Black Fungus Compound Beverage

作　　者：杨华[1] 梅清清[1] 张慧恩[1] 陈祖满[2] 孙金才[2] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]浙江医药高等专科学校,浙江宁波315100

出　　处：《农产品加工（下）》2013年第9期32-34,共3页Farm Products Processing

基　　金："十二五"农村领域国家科技支撑计划(2012BAD31B05);宁波市农业攻关项目(2011C11020)

摘　　要：以蓝莓汁和黑木耳粉为主要原料制成混合果汁饮料,通过试验对其配方、稳定剂等工艺进行研究,结果表明最佳配方为蓝莓汁原浆稀释至100%后加入蔗糖含量15%,黑木耳粉含量1.0%,柠檬酸含量0.40%混合调配,得到最佳口感的混合果汁。采用卡拉胶含量0.07%,海藻酸钠含量0.25%,羟甲基纤维素钠(CMC-Na)含量0.15%作为复合稳定剂,均质条件为2次100 MPa,产品具有良好的稳定性、风味和口感。The compound beverage made from blueberry and black fungus is studied,and formulation,stabilizing process are investigated in this paper.The results show that the best formula is blended of blueberry juice（pure）,the sugar content of 15%,black fungus powder content 1.0%,the citric acid content of 0.40%.The use of the compound stabilizer is carrageenan content 0.07%,sodium alginate content of 0.25% and CMC-Na content of 0.15%.Homogeneous conditions at 1 000 bar for two times can be get a beverage with good stability,flavour and taste.

关 键 词：蓝莓汁 黑木耳 混合饮料 工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]