摘要
以猴头菇汁和苹果醋为主要原料,通过添加果葡糖浆、柠檬酸和蜂蜜制作猴头菇苹果醋复合饮料。以感官评分作为评价标准,在单因素试验的基础上,采用响应面法对猴头菇苹果醋复合饮料的配方进行了进一步优化。结果表明,猴头菇苹果醋复合饮料的最优配方为苹果醋添加量64.7%,猴头菇汁添加量17.6%,果葡糖浆添加量16.3%,柠檬酸添加量0.15%,蜂蜜添加量0.1%,稳定剂羧甲基纤维素钠(CMC)添加量0.05%,在此最优配方下得到的复合饮料的感官评分最高为89.2分,得到一种澄清透明、风味独特和口感细腻的新颖复合饮料。
Hericium erinaceus and apple cider vinegar beverage was made by H. erinaceus and apple cider vinegar which was the raw materials,fructose syrup,citric acid and honey as the auxiliary materials. In order to seek the best formula of H. erinaceus and apple cider vinegar beverage,take sensory score as the criterion. Based on the data obtained from single facor experiments,the response surface method was used to explore the best formula of H. erinaceus and apple cider vinegar beverage. The results showed that the added ratio of apple cider vinegar 64.7%,the added ratio of H. erinaceus juice 17.6%,the added ratio of fructose syrup 16.3%,the added ratio of citric acid 0.15%,the added ratio of honey 0.1% and the added ratio of stabilizer CMC 0.05%. In these conditions,the hightest sensory evaluation of the beverage was 89.2. The H. erinaceus and apple cider vinegar beverage was clarification and transparency,unique flavor and delicate taste.
作者
孙悦
赵莺茜
刘靖宇
孟俊龙
梁文凯
王嘉良
SUN Yue;ZHAO Yingqian;LIU Jingyu;MENG Junlong;LIANG Wenkai;WANG Jialiang(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi in Shanxi, Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2019年第16期1-5,共5页
Farm Products Processing
基金
山西农业大学大学生科技创新项目（16-058)
2016年山西省高等学校教学改革创新项目“地方本科院校食用菌栽培学教学内容、结构和体系的改革探索”（J2016032）
山西省煤基重点科技攻关项目“设施食用菌高效碳循环研究与示范”（FT2014-03-01）
山西省重点研发计划重点项目（201703D211001-06）
关键词
猴头菇
苹果醋
响应面试验
最佳配方
复合饮料
Hericium erinaceus
apple cider vinegar
response surface test
best formula
compound beverage
