猴头菇枸杞复合饮料的制备工艺  

Development of Hericium erinaceus and Medlar Compound Beverage

作　　者：叶俊 刘日斌[1] YE Jun;LIU Ribin(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan,Guangdong 512005,China)

机构地区：[1]韶关学院英东食品科学与工程学院

出　　处：《农产品加工》2019年第23期40-42,共3页Farm Products Processing

基　　金：韶关学院校级科研项目（S201501025）;韶关学院大学生创新创业训练计划项目（SYCXCY2018132）

摘　　要：以猴头菇、枸杞为主要原料,辅以白砂糖、柠檬酸等辅料,对猴头菇枸杞复合饮料的配方和工艺进行了研究。通过单因素试验和正交试验对复合饮料的最佳配比和生产工艺进行了优化。结果表明,饮料的最佳配比为猴头菇汁与枸杞汁配比3∶1,白砂糖添加量6%,柠檬酸添加量0.12%。通过稳定性试验确定最佳稳定剂添加量为果胶0.10%,CMC-Na 0.07%,黄原胶0.04%。在此条件下,所得复合饮料颜色透明均一、口感优良、风味独特,有良好的稳定性,营养价值丰富。The paper studied on the processing of Hericium erinaceus and medlar compound beverage,used Hericium erinaceus and medlar as the main materials,combined with sugar and citric acid.The optimum parameters of the ratio of compound beverage and processing were optimized by single factor test and orthogonal test.The results showed that the best technological formula for compound beverage was as follows:the proportion of Hericium erinaceus juice and medlar juice was 3∶1,sugar was added at 6%,and citric acid was added at 0.12%.Through the stability test,the best stabilizer formula was determined as follows:pectin was added at 0.10%,CMC-Na was added at 0.07%,xanthan gum was added at 0.04%.The compound beverage has transparent and uniform color,good taste,unique flavor,good stability and rich nutritional value.

关 键 词：猴头菇 枸杞 复合饮料 工艺 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]