黑木耳红枣复合果肉饮料的工艺研究  

Study on Technology of Auricularia auricula and Red Jujube Compound Pulp Beverage

作　　者：林梦涵 赵大鹏 付坤铭 于潇淳 LIN Meng-han;ZHAO Da-peng;FU Kun-ming;YU Xiao-chun(College of Food Science and Engineering,Tonghua Normal University,Tonghua,Jilin 134002;Development Engineering Center of Edible Plant Resources of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin 134002)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002 [2]通化师范学院长白山食用植物资源开发工程中心,通化134002

出　　处：《人参研究》2022年第2期46-49,共4页Ginseng Research

基　　金：通化师范学院大学生创新创业训练计划项目,项目编号:s202010202105。

摘　　要：黑木耳为中国长白山区特色农产品,营养成分丰富且具有良好的生物活性,是新型保健食品开发的良好原料。本研究以黑木耳、红枣作为主要原料,制备一种风味独特的复合果肉饮料并研究其抗氧化性。应用单因素试验及正交试验对复合饮料配方进行优化,结果显示当添加20%黑木耳浆,25%红枣浆,6%蜂蜜,0.10%柠檬酸时,饮料口感风味较好。抗氧化试验结果显示该饮料具有一定的抗氧化能力,对羟自由基清除率为67.17%。本研究结果为长白山特色食品资源的开发提供了新思路。Auricularia auricula is a characteristic agricultural product of Changbai Mountain Area.It is rich in nutrients and has good biological activity.It is a good raw material for the development of new health food.In this study,A.auricula and red jujube were used as main raw materials to prepare a compound pulp beverage with unique flavor and the antioxidant activity of it was studied.The formula of compound beverage was optimized by single factor test and orthogonal test.The results showed that when 20%A.auricula,25%red jujube,6%honey and 0.10%citric acid were added,the taste and flavor of the beverage were better.The results of antioxidant test showed that the beverage had certain antioxidant capacity,and the scavenging rate of hydroxyl free radical was 67.17%.The results of this study provide a new idea for the development of characteristic food resources in Changbai Mountain.

关 键 词：黑木耳 红枣 复合果肉饮料 工艺优化 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]