姬松茸调味绿茶固体饮料关键生产工艺及配方研究  

Study on Key Production Technology and Formula of Agaricus blazei Murrill Flavored Green Tea Solid Beverage

作　　者：程道梅 杨哲 韩珍琼[3] CHENG Dao-mei;YANG Zhe;HAN Zhen-qiong(Department of Health,Chengdu Medical College,Chengdu 610500,Sichuan,China;Market Supervision Bureau of Yantan District,Zigong 643030,Sichuan,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,Sichuan,China)

机构地区：[1]成都医学院公共卫生学院,四川成都610500 [2]沿滩区市场监督管理局,四川自贡643030 [3]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品研究与开发》2019年第10期120-124,共5页Food Research and Development

摘　　要：通过单因素和正交试验探讨姬松茸粉的加工条件及绿茶姬松茸速溶粉配制参数,研制色香味俱佳的姬松茸调味绿茶固体饮料。结果显示:姬松茸粉制备参数为粒径0.20 mm,料水比1∶20(g/mL),90℃,浸提35 min,-35℃真空冷冻干燥。姬松茸调味绿茶固体饮料最佳配方:绿茶姬松茸混合粉(质量比2∶1)15.0 g,白砂糖1.0 g,柠檬酸0.08 g,β-环糊精0.03 g。经最优参数和配方加工的产品冲调溶解性、流动性好,汤色黄亮,香气淡雅,滋味适口。To develop a Agaricus blazei Murrill flavored green tea solid beverage with good color, aroma and taste, the processing conditions of Agaricus blazei Murrill powder and the preparation parameters of Agaricus blazei Murrill powder were studied by single factor and orthogonal test. Results showed that the preparation parameters of Agaricus blazei Murrill powder were as follows: particle size 0.20 mm, material-water ratio 1 ∶ 20(g/mL), temperature 90 ℃, extraction time 35 min, vacuum freeze-drying at - 35 ℃. The optimum formula of Agaricus blazei Murrill flavored green tea solid beverage was: Agaricus blazei Murrill mixed powder (green tea ∶ Agaricus blazei Murrill mass ratio 2 ∶ 1) 15 g, sugar 1.0 g, citric acid 0.08 g, and beta-cyclodextrin 0.03 g. The products processed by the optimal parameters and formula have good solubility and fluidity, yellow and bright color, delicate aroma and good taste.

关 键 词：绿茶 姬松茸 固体饮料 生产工艺 配方 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]