甜叶菊发酵液黑木耳饮料的研究  

Study on the Beverage of Stevia rebaudiana Fermentation Broth and Auricularia auricular

作　　者：陈其国[1] 鞠守勇[1] 刘明华[1] 李莉[1] 陈芬[1] 

机构地区：[1]武汉职业技术学院生物工程学院,武汉430074

出　　处：《食品工业》2017年第5期153-155,共3页The Food Industry

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201535)

摘　　要：采用经酵母菌发酵后的甜叶菊发酵液调配黑木耳,得到一款具有发酵风味、口感良好的无糖黑木耳营养保健饮料。通过正交试验确定了该饮料的最佳配方及工艺:0.15%甜叶菊、8%红砂糖、pH 5.0的滤液经酵母菌25℃培养96 h后,用0.45μm膜过滤,在甜叶菊发酵液加入25%的预处理黑木耳,魔芋粉0.05%,黄原胶0.05%,CMC-Na0.1%,组织捣碎机捣碎2 min,灌装,灭菌,冷却摇匀。Using btevia reOaudiana sermentatlon broth by yeast termentatlon, mixing Auricularia auricular, get a termented flavor and good taste sugar-free Auricularia auricular beverage of nutrition and health. The optimum formula and technology determined by orthogonal experiments were as follows： after the filtrate ofStevia rebaudiana 0.15% and panela 8% and pH 5.0 by yeast fermentation under 25 ℃ 96 h, then filtered with 0.45 m membrane filter, added the pretreatment Auricularia auricular 25%, jerusalem artichoke 0.05%, xanthan gum 0.05%, CMC-Na 0.1%, mashed 2 min by organization stamp mill, filling, sterilization, cooling and shake.

关 键 词：甜叶菊 发酵 黑木耳 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]