银杏叶蟹味菇复合保健饮料的研制  

Development of Compound Health Beverage of Folium ginkgo Leaves and Crab Mushroom

作　　者：耿中华[1,2] 李超[1,2] 王乃馨[1,2] 韩子定[1,2] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000 [2]江苏省食品资源开发与质量安全重点建设试验室,徐州221000

出　　处：《食品工业》2014年第1期1-4,共4页The Food Industry

基　　金：国家星火计划项目(2012GA690326);江苏省高校自然科学研究项目(12KJB550002);徐州工程学院培育项目(XKY2011113)

摘　　要：以银杏叶和蟹味菇为主要原料,采用单因素试验和正交试验的方法对银杏叶蟹味菇复合保健饮料的生产工艺进行了研究。试验结果表明:银杏叶提取液与蟹味菇提取液最佳配方体积比为2︰1,混合液所占饮料体积比1︰10,白砂糖添加量8%和柠檬酸添加量0.10%,可使产品综合品质最优。Using Folium ginkgo leaves and crab mushroom as main raw material, a key processing technology of the compound beverage of Folium ginkgo leaves and crab mushroom was discussed through single-factor and orthogonal-test. The results showed that the best recipe of compound beverage of Folium ginkgo leaves and crab mushroom was ratio of Folium ginkgo leaves sample solution to crab mushroom sample solution 2 ： 1, mass ratio of mixed liquor to total beverage 1 ： 10, amount of sucrose 8% and amount of citric acid 0.10%.

关 键 词：银杏叶 蟹味菇 复合保健饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]