双耳颗粒悬浮饮料的研制  

Preparation of Suspended Beverage of Auricularia auricular and Tremella sensory

作　　者：孔祥辉[1,2] 韩冰[3] 杜娇[3] 张丕奇[1,2] 张介驰[1,2] 

机构地区：[1]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150020 [3]哈尔滨商业大学,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2016年第11期58-62,共5页Food Research and Development

基　　金："十二五"国家科技支撑计划课题(2013BAD16B06);黑龙江省科研机构创新能力提升专项计划(YC2015D002);黑龙江省科学基金项目(KY16BKXH10)

摘　　要：双耳果肉饮料是以高黄酮含量黑木耳和银耳为主要原料,以感官鉴定为评价指标,通过单因素试验和正交试验,确定了原辅料的用量。结果表明,当黑木耳添加量为0.4%,银耳添加量为0.6%,白砂糖添加量为6%,柠檬酸添加量为0.07%,蜂蜜添加量为4%,复合胶黏剂(F添加量0.25%,G添加量为0.07%,H添加量为0.15%),其余补充蒸馏水至100%,可制得口味最佳的双耳颗粒饮料。产品呈无色透明,悬浮状态,质地均匀,有蜂蜜的自然香气,口感清凉,微甜。本研究解决了颗粒悬浮不均的技术问题,为其进一步规模生产提供参考。The beverage was made up with A uricularia auricular enriched flavones and TremeUa sensory as the main raw materials based on sensory evaluation, through the single factor experiment and orthogonal experi- ment, the amount of raw material was determined. The results show that the optimum formula for beverage was A. auricular 0.4 %, T. sensory 0.6 %, sugar 6 %, citric acid 0.07 %, the honey 4 %, F 0.25 %, G 0.07 %, H 0.15 %, and adding distilled water to 100 %. Delicious beverage of Suspended A. auricular and T. sensory can be obtained. The product is colorless transparent, state of suspension, uniform texture, has the natural aroma of honey, taste of cool and refreshing, sweet. This study can resolve some technical problems in pear-suspended beverage preparation, such as floating odds, broth, which can offer some reference for production of this beverage in large scale.

关 键 词：高黄酮含量黑木耳 银耳 颗粒悬浮饮料 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]