摘要
以黑木耳、红枣为主要原料，pH、沉淀率和感官评分为指标，通过单因素实验、正交实验优化了黑木耳红枣复合汁的配比、白砂糖、柠檬酸、复合稳定剂添加量以及杀菌条件，确定了黑木耳红枣复合汁的配方和工艺参数。结果显示：最佳黑木耳红枣复合汁的配比为3：7，白砂糖添加量6．5％，柠檬酸添加量0.2％，复合稳定剂添加量0．4％，最适杀菌条件85—90℃，20min。
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 85-90℃,20min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第23期271-274,共4页
Science and Technology of Food Industry
关键词
黑木耳
红枣
饮料
Auricularia auricular
Red jujube
beverage
