猴头菌固体饮品的生产工艺研究  

Study on the Production Technology of Hericium Solidity Drink

作　　者：马琳 马国宇 肖志勇 Ma Lin;Ma Guoyu;Xiao Zhiyong(Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002;Fujian Tuotian Biological Technology Company,Fuzhou,Fujian 350001)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建拓天生物科技有限公司,福建福州350001

出　　处：《粮食科技与经济》2020年第1期110-114,共5页Food Science And Technology And Economy

基　　金：福建省科技计划项目(2019N0007);福州市科技计划项目(2018-G-33)。

摘　　要：本研究以猴头菇、燕麦粉、奶粉为原料,开发一种猴头菌固体饮品。通过单因素实验和响应面优化法等实验方法对猴头菌固体饮品的配方进行研究,得到猴头菌固体饮品的最佳配方为猴头菇粉37%、奶粉30%、燕麦粉11%、糖22%、二氧化硅0.12g/10g、β-环糊精1.0g/10g,由此配方得到的产品在风味和速溶性方面均表现良好。The formula of solid beverage of hericium Erinaceus was studied by single factor experiment and response surface optimization method with hericium Erinaceus,oat powder and milk powder as raw materials.The optimum formula of solid beverage was obtained as follows:hericium Erinaceus powder 37%,milk powder 30%,oatmeal 11%,sugar 22%,silica 0.12g≤10g,β-cyclodextrin 1.0g≤10g.The products obtained by this formula perform well in flavor and instant solubility.

关 键 词：猴头菇 固体饮料 速溶性 稳定性 

分 类 号：S646[农业科学—蔬菜学]