摘要
以木瓜、金针菇为主要原料研制一种功能性复合饮料,试验首先确定了木瓜金针菇原料液最佳配比和稳定剂,在此基础上,采用正交试验确定了复合饮料的最佳风味配方,试验结果表明:木瓜金针菇体积比为1∶1,稳定剂选择卡拉胶时,复合饮料品质最好。木瓜金针菇最佳风味配方为木瓜金针菇混合浸提液60%、蔗糖10%、柠檬酸0.20%、卡拉胶0.20%。
The processing technology of functional compound beverage of papaya and flammulina velutipes was experimented. Single-factor experiments were made to investigate the optimum ratio of papaya and flammulina velutipes and stabilizer, and based on this, the optimal formula was studied by orthogonal experiment. The result showed that the compound beverage had the best quality under the ratio of papaya and flammulina velutipes was 1 ： 1, and stabilizer was carrageenan. The optimum formulation was 60% of the mixed liquid of papaya and flammulina velutipes, 10% of sucrose ,0.20% of citric acid,and 0.20% of carrageenan.
出处
《包装与食品机械》
CAS
2013年第2期6-8,27,共4页
Packaging and Food Machinery
基金
重庆市科委创新团队建设计划项目(201040)
关键词
木瓜
金针菇
复合饮料
正交试验
papaya
flammulina velutipes
compound beverage
orthogonal experiment
