一种银耳复合饮料的研制  

Processing Technology of a Tremella fuciformis Compound Beverage

作　　者：杨勇[1,2] 陈岗[1] 谭红军[1] 罗杨[1] 谢会川 石文娟 

机构地区：[1]重庆市中药研究院,重庆400065 [2]重庆市银耳营养食品工程技术中心,重庆409003 [3]朵朵润尔营养食品股份有限公司,重庆409003

出　　处：《安徽农业科学》2015年第16期284-287,290,共5页Journal of Anhui Agricultural Sciences

基　　金：重庆市科技攻关项目(cstc2014jcsf-nycgzh A80019;cstc2013-yykf A80004)

摘　　要：[目的]研制成具有保健功能的银耳复合保健饮料。[方法]以银耳、竹荪、蛹虫草、百合、莲子、佛手等为主要原料研制一种功能性复合饮料,采用正交设计研究能有效改善银耳复合饮料风味及品质稳定性的复合甜味剂和乳化稳定剂的组合配方,采用D-最优混料设计进行复合饮料配方优化。[结果]通过分析得出,复合甜味剂的配比为蔗糖∶蜂蜜∶阿巴斯甜∶赤藓糖醇=60∶30∶2∶5,乳化稳定剂的配比为黄原胶∶结冷胶∶羧甲基纤维素钠=5∶10∶8;在单响应值分析的基础上,用Design-Expert 8.0.6软件的最优化功能(optimization)对满足所有期望的响应值进行优化,获得银耳复合饮料配方的最优组合为纯净水61.942%、浓缩液25.182%、复合甜味剂11.895%、乳化稳定剂0.681%、柠檬酸0.3%。[结论]按研究所得配方生产的银耳复合饮料口感、风味最佳,稳定性良好。[ Objective] To develop Tremellafuciformis compound beverage with healthy function. [ Method] With Tremellafuciformis, dictyophora, Cordyceps militaris, lily, lotus seeds, bergamot as main raw materials to develop a kind of functional compound beverage. By using orthogonal test, the combination formula which can effectively improve the Tremella fuciformis compound beverage flavor and quality stability of compound sweeteners and emulsion stabilizer was studied, D-optimal mixture design was adopted to optimize compound beverage formula. [ Result] Through analysis, the results were obtained that compound sweetener ratio of sucrose ：honey：sweet Abbas ：erythritol was 60：30：2：5, emulsifying stabilizer ratio of xanthan gum：gellan gum：sodium carboxymethyl Cellulose was 5：10：8; using D-optimal mixture design to optimize the composite beverage formula, in a single response based on the analysis of the optimal value function, use Design-Expert 8.0.6 software （optimization） to meet the response all expected values are optimized to obtain the optimal combination of TremeUafuciforrnis compound beverage formula for pure water 61. 942%, 25.182% concentrated liquid, composite sweetener 11. 895%, emulsifying stabilizer 0.681%, citric acid 0. 3%. [ Conclusion] The obtained compound beverage has good taste, flavor, and stability.

关 键 词：银耳复合饮料 工艺 配方优化 

分 类 号：S509.9[农业科学—作物学]