猴头菇山楂饮料制备工艺及稳定性研究  

Study on Preparation Technology and Stability of Hericium Erinaceus and Hawthorn Beverage

作　　者：孔祥辉 李定金[1] 罗舒函 段振华 韩冰[3] 杨国力[4,5] 陈喜君 KONG Xiang-hui;LI Ding-jin;LUO Shu-han;DUAN Zhen-hua;HAN Bing;YANG Guo-li;CHEN Xi-jun(Institute of Food Research,Hezhou University,Hezhou 542899,China;Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China;Harbin University of Commerce,Harbin 150076,China;Heilongjiang Johnsun Biological Engineering Co.,Ltd.,Harbin 150028,China;Heilongjiang Engineering Technology Research Center of Mycomedicine,Harbin 150028,China)

机构地区：[1]贺州学院食品科学与工程技术研究院,广西贺州542899 [2]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [3]哈尔滨商业大学,黑龙江哈尔滨150076 [4]黑龙江众生生物工程有限公司,黑龙江哈尔滨150028 [5]黑龙江省菌物药工程技术研究中心,黑龙江哈尔滨150028

出　　处：《食品工业科技》2020年第7期154-160,共7页Science and Technology of Food Industry

基　　金：黑龙江省科学院中试及熟化项目(ZS2019-09);黑龙江省科学院院长基金项目(YZ2020SW01);“十二五”国家科技支撑计划项目(2013BAD16B06)。

摘　　要：以猴头菇和山楂为主要原料,采用酶解和均质技术制备猴头菇山楂浊汁型果肉饮料。以感官评价为指标,通过单因素实验和正交实验确定了功能性饮料的最佳配方。结果表明,猴头菇酶解最优条件为纤维素酶添加量1.2%,底物浓度5%,pH5.0,温度40℃,酶解时间2.5 h,猴头菇汁固形物得率65.83%。将猴头菇汁与山楂汁、蔗糖调配得猴头菇山楂果肉饮料的最佳配方为猴头菇酶解汁添加量15%,山楂汁添加量25%,蔗糖添加量8%。为提高猴头菇山楂果肉饮料的稳定性,经正交实验确定的饮料复合稳定体系为羧甲基纤维素钠0.2%,黄原胶0.2%,海藻酸钠0.1%。最优工艺验证试验的结果为感官评分93.1分。调配好的饮料经均质、热灌装、巴氏杀菌等关键生产环节获得酸甜可口、具有猴头菇风味和淡淡山楂清香味的猴头菇山楂果肉饮料。Hericium Erinaceus and hawthorn were taken as the main raw materials.H.Erinaceus hawthorn pulp beverage was obtained by enzymatic hydrolysis technology and homogenizer.Sensory evaluation was used as the index.The single factor experiment and orthogonal experiment were used to optimize the formula of functional drinks.Experimental results showed that optimal conditions of H.Erinaceus enzymatic hydrolysis was 1.2%cellulase,5%substrate concentration,pH5.0,at 40℃during 2.5 h reaction time.And the solid yield of H.Erinaceus juice was 65.83%.The best formula to get H.Erinaceus hawthorn pulp drinks were 15%H.Erinaceus juice,25%hawthorn juice and 8%sucrose.In order to improve the stability of H.Erinaceus hawthorn pulp beverage,the best ratio of composite stable system as a result of orthogonal experiment were 0.2%carboxymethyl cellulose Sodium,0.2%xanthan gum and 0.1%sodium alginate.The sensory score of the optimal process verification test was 93.1 points.The H.Erinaceus hawthorn pulp beverage was sour and sweet,with typical H.Erinaceus flavor and hawthorn fragrance,produced by homogenization,hot filling,pasteurization technology.

关 键 词：猴头菇 山楂 酶解 稳定剂 果肉饮料 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]