黑木耳红枣复合饮料工艺的研究
WANG Lei, BIAN Zhong-bo, CHEN Yu-fei. Study on the processing technology for compound beverage of Auricularia auricular and Red jujube[J]. Science and Technology of Food Industry, 2013, (23): 271-274. DOI: 10.13386/j.issn1002-0306.2013.23.053
Citation: WANG Lei, BIAN Zhong-bo, CHEN Yu-fei. Study on the processing technology for compound beverage of Auricularia auricular and Red jujube[J]. Science and Technology of Food Industry, 2013, (23): 271-274. DOI: 10.13386/j.issn1002-0306.2013.23.053
黑木耳红枣复合饮料工艺的研究
详细信息
作者简介:王磊 (1982-) , 男, 硕士, 助教, 主要从事食品加工与检测方向的研究。;
中图分类号: TS275.4
计量 文章访问数: 0120 HTML全文浏览量: 018 PDF下载量: 0539Study on the processing technology for compound beverage of Auricularia auricular and Red jujube
Department of Food Engineering, Jilin Business and Technology College
摘要
摘要: 以黑木耳、红枣为主要原料,pH、沉淀率和感官评分为指标,通过单因素实验、正交实验优化了黑木耳红枣复合汁的配比、白砂糖、柠檬酸、复合稳定剂添加量以及杀菌条件,确定了黑木耳红枣复合汁的配方和工艺参数。结果显示:最佳黑木耳红枣复合汁的配比为3∶7,白砂糖添加量6.5%,柠檬酸添加量0.2%,复合稳定剂添加量0.4%,最适杀菌条件85~90℃,20min。
关键词: 黑木耳 / 红枣 / 饮料Abstract: The compound beverage was produced by using Auricularia auricular and Red jujube as the raw materials.The pH, rate of deposition and sensory scores were evaluated as the criteria.The proportioning of Auricularia auricular and Red jujube, the amount of white sugar, citric acid, stabilizing agent and the sterilizing conditions were studied in this paper through the single- factor tests and orthogonal test, all of which determined the optimal technological parameter.The result presented that the optimal proportioning of Auricularia auricular and Red jujube was 3 ∶ 7, the amount of white sugar was 6.5%, citric acid 0.2%, stabilizing agent 0.4%, the sterilizing conditions was 8590℃, 20min.
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参考文献(7)
[1] 吴宪瑞, 孔令元.黑木耳多糖的医疗保健价[J].林业科技, 2006, 21 (3) :32-33. [2] 黄文, 王益, 胡必忠.黑木耳软糖的工艺技术[J].特产研究, 2001, 24 (4) :28. [3] 王爱蓉.红枣的营养与药用价[J].科技情报开发与科技, 2005, 15 (23) :143-144. [4]Jeong S C, Cho S P.Production of an anti-complement exopolymer produced by Auricularia auricula-judae in submerged culture[J].Biotechnology Letters, 2004, 6 (11) :923-927.
[5] 刘松涛.百合红枣复合饮料的研制[J].食品与机械, 2003 (4) :35-36. [6] 张宝善, 陈锦屏.红枣汁的提取方法[J].食品信息与技术, 2003, 29 (12) :67-71. [7] 陈艳秋, 周丽萍, 伊英敏.黑木耳子实体水溶性多糖提取工艺的研究[J].吉林农业大学学报, 2003, 25 (4) :470-472.施引文献
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