蓝莓枸杞猴头菇混合饮料的设计  

The Design of Blueberry Goji and Hericium Erinaceus Mixed Drinks

作　　者：薛露 彭珍[1,2] 关倩倩 熊涛[1,2] XUE Lu;PENG Zhen;GUAN Qian-qian;XIONG Tao(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;School of Food Science&Technology,Nanchang University,Nanchang 330031,China)

机构地区：[1]南昌大学,食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330031

出　　处：《饮料工业》2019年第4期37-41,共5页Beverage Industry

基　　金：江西省重点研发计划项目“健康果蔬饮品绿色制造关键技术及其产业化”(项目编号为20165004)

摘　　要：本文通过响应面试验优化了蓝莓枸杞猴头菇的混合饮料配方,优化结果为蓝莓添加量为7.95%,枸杞添加量为5%,猴头菇添加量为6.77%,蔗糖添加量为18.95%,感官评价表明优化后的混合饮料感官综合评价均较好。通过多重对应分析研究了蓝莓、枸杞、猴头菇、蔗糖与风味、味道、气味的相关性关系,蓝莓、枸杞、猴头菇、蔗糖对气味的影响最为直接。随后探究不同稳定剂与混合饮料稳定性关系,结果表明混合饮料添加0.3%的明胶,稳定性最佳。In this paper, the formula of blueberry, goji and hericium erinaceus mixed drinks was optimized by Response surface method(RSM). The amount of blueberry, goji, hericium erinaceus and saccharose respectively were 7.95%, 5%, 6.77%, 18.95%. The result showed that sensory comprehensive evaluation of mixed drinks was good. The correlation between blueberry, goji, hericium erinaceus, saccharose and flavor, taste, odor was studied by multiple correspondence analysis. The effects of blueberry, goji, hericium erinaceus and saccharose had the most direct affect on odor. Then, the relationship between different stabilizers and mixed drinks was explored, the resulet showed that adding 0.3% gelatin to the mixed beverage had the best stability.

关 键 词：混合饮料 响应面 多重对应分析 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]