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

黑木耳紅棗復(fù)合飲料工藝的研究

詳細(xì)信息

作者簡(jiǎn)介:

王磊 (1982-) , 男, 碩士, 助教, 主要從事食品加工與檢測(cè)方向的研究。;

中圖分類號(hào): TS275.4

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Study 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、紅棗為主要原料,pH、沉淀率和感官評(píng)分為指標(biāo),通過單因素實(shí)驗(yàn)、正交實(shí)驗(yàn)優(yōu)化了黑木耳紅棗復(fù)合汁的配比、白砂糖、檸檬酸、復(fù)合穩(wěn)定劑添加量以及殺菌條件,確定了黑木耳紅棗復(fù)合汁的配方和工藝參數(shù)。結(jié)果顯示:最佳黑木耳紅棗復(fù)合汁的配比為3∶7,白砂糖添加量6.5%,檸檬酸添加量0.2%,復(fù)合穩(wěn)定劑添加量0.4%,最適殺菌條件85~90℃,20min。 

關(guān)鍵詞: 黑木耳  /  紅棗  /  飲料  

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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參考文獻(xiàn)(7)

[1] 吳憲瑞, 孔令元.黑木耳多糖的醫(yī)療保健價(jià)[J].林業(yè)科技, 2006, 21 (3) :32-33. [2] 黃文, 王益, 胡必忠.黑木耳軟糖的工藝技術(shù)[J].特產(chǎn)研究, 2001, 24 (4) :28. [3] 王愛蓉.紅棗的營(yíng)養(yǎng)與藥用價(jià)[J].科技情報(bào)開發(fā)與科技, 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] 劉松濤.百合紅棗復(fù)合飲料的研制[J].食品與機(jī)械, 2003 (4) :35-36. [6] 張寶善, 陳錦屏.紅棗汁的提取方法[J].食品信息與技術(shù), 2003, 29 (12) :67-71. [7] 陳艷秋, 周麗萍, 伊英敏.黑木耳子實(shí)體水溶性多糖提取工藝的研究[J].吉林農(nóng)業(yè)大學(xué)學(xué)報(bào), 2003, 25 (4) :470-472.

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