摘要
以山楂、银耳为原料,通过对比试验和正交实验,研究了不同浸提方法、浸提软化温度对浸提效果的影响,同时研究了复合饮料的配方。结果表明:最佳工艺参数是采用一次浸提法,软化温度85～95℃,浸提30min,楂汁添加量60%,银耳添加量10%,糖度12%,复合稳定剂为琼脂0.2%和黄原胶0.15%。此产品具有原山楂汁色泽,有山楂香气,没有银耳异味,口感柔和协调,银耳悬浮在山楂汁中不分层、无沉淀。
Hawthorn and Tremella fuciformis were as materials to produce beverage,through comparative test and orthogonal test,the infects of extracting methods and extracting temperatures to extract were studied and the prescription of compound beverage was studied.The results indicated that the optimum technological parameters were one time extract,85～95℃,30 min,and hawthorn took the percentages of 60%,Tremella fuciformis 10%,sugar 12%, composite stabilizer:agar 0.2%,xanthan gum 0.15%.This product had the color of the original hawthorn juice and fragrance,no Tremella fuciformis smell,taste soft and coordinatioa Tremella fuciformis was not suspended in the layered hawthorn juice and was not precipitation.
出处
《北方园艺》
CAS
北大核心
2011年第11期142-145,共4页
Northern Horticulture
关键词
山楂
银耳
复合保健饮料
hawthorn
Tremella fuci formis
compound health drink
