黑木耳枸杞悬浮饮料的研制  

Study on the Suspended Drink of Auricularia Auricula and Lycium Barbarum

作　　者：刘明华[1] 陈其国[1] 

机构地区：[1]武汉职业技术学院生物工程学院,湖北武汉430074

出　　处：《食品研究与开发》2014年第20期69-71,共3页Food Research and Development

摘　　要：研究了一种黑木耳枸杞悬浮饮料的制备方法,开发了一种黑木耳枸杞营养保健饮料。该饮料以黑木耳、枸杞为主要原料,经过泡发、清理、切片、预煮、混合调配、灭菌、灌装等生产工艺制作而成。以正交试验确定了该饮料最佳配方:黑木耳片30%、枸杞5%、木糖醇6%、氯化钠0.05%、磷酸二氢钾0.01%、魔芋粉0.05%、黄原胶0.05%、CMC-Na 0.1%、卡拉胶0.05%,用RO水进行调配。Study a method for preparing a suspended drink of auricularia auricula and lycium barbarum,developed a auricularia auricula and lycium barbarum nutrition and health drinks. The beverage is made for auricularia auricula and lycium barbarum as the main raw material, through immersion, Clean up, sliced, precooked, mixed deployment, sterilization, filling and other processes.The optimum formula determined by orthogonal experiments were as follows： black fungus tablets 30 %, lycium barbarum 5 %,xylitol 6 %, sodium0.05 %, potassium dihydrogen phosphate 0.01 %,jerusalem artichoke 0.05 %,xanthan gum 0.05 %, CMC-Na0.1 %, carrageenan 0.05 %,deployment with RO water.

关 键 词：黑木耳 枸杞 悬浮 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]