摘要
对液体深层发酵生产阿魏菇功能饮料工艺进行了研究,再以阿魏菇原汁浓度、酸味剂、甜味剂和稳定剂的添加量为正交因素配制饮料。实验得到了阿魏菇功能饮料的配制最佳配方为阿魏菇原汁浓度20%、甜味剂12%、酸味剂0.10%、稳定剂0.20%、Vc 0.02%。
This research showed the technology of functional beverage of Pleurotus ferulae Lenzi from fermentation, the beverage content the juice of Pleurotus ferulae Lenzi, and the food additives acid content, sweeter, stabilizer additives. Through the orthogonal experimental design get the optimum technical parameters, the result is the optimum parameters of the functional beverage as follows： the juice is 20%, acid content 0.10%, sweeter 12%, and stabilizer additives 0.20%.
出处
《食品科技》
CAS
北大核心
2007年第6期183-185,共3页
Food Science and Technology
基金
国家发改委高技术产业化示范工程项目(发改高计[2004]2077)
关键词
离子束
阿魏菇
多糖
功能饮料
ion implantation
Pleurotus ferulae Lenzi
polysaccharide
functional beverage
