摘要
通过对杏鲍菇、枸杞的浸提次数和浸提条件的研究,得出了生产杏鲍菇红枣枸杞复合饮料的最佳生产工艺。并对影响复合饮料稳定性的稳定剂进行了探讨。在最佳原料配方杏鲍菇液:枸杞液为2∶1基础上,添加8%浓缩枣汁、8%白砂糖、0.12%柠檬酸和0.05%黄原胶、0.10%果胶、0.03%CMC构成的复合稳定剂可以达到较理想的稳定效果,此时得到的复合饮料具有杏鲍菇特有的鲜味和红枣、枸杞的香味,饮料质地均匀,口感爽滑。
Taking the extraction conditions of medlar and Pleurotus eryngii as the major factors in this paper. The processing technology of a compound beverage using pleurotus eryngii , jujube and medlar was studied. The influences of some stabilizers on the stability of this beverage were also investigated.The results showed that the optimum formula were as follows： pleurotus eryngii liquid and medlar liquid in a ratio of 2 ∶ 1, added 8 %concentrated jujube juice, 8% sugar, 0.12 % citric acid. The compound stabilizer was composed of 0.05 %xanthan gum,0.10 % pectin, 0.03 % CMC . In this way, the stabilizer may achieve better stabilizing effect. Under those conditions, the compound beverage had smooth taste, even texture, the unique flavor of pleurotus eryngii and nice flavors of medlar and jujube.
出处
《食品研究与开发》
CAS
北大核心
2015年第16期89-92,共4页
Food Research and Development
基金
郑州轻工业学院研究生科技创新基金资助项目(2014024)
关键词
杏鲍菇
红枣
枸杞
复合饮料
最佳工艺条件
稳定性
Pleurotus eryngii
jujube
medlar
compound beverage
optimum conditions
stability
