摘要
以枸杞和杏鲍菇为主要原料,以蔗糖、柠檬酸、黄原胶、果胶与羧甲基纤维素钠为辅料,研制复合运动饮料。以感官评分为评价指标,利用单因素试验与正交试验确定枸杞提取液、杏鲍菇提取液、蔗糖和柠檬酸组成的最佳料液配比;以离心沉淀率为评价指标,采用单因素试验与正交试验确定黄原胶、果胶与羧甲基纤维素钠组成的复合稳定剂最佳添加量。结果显示,饮料中原料液的最佳配方参数为枸杞提取液25%、杏鲍菇提取液20%、蔗糖8%、柠檬酸0.15%,此时感官评价达到最高分;饮料中复合稳定剂最佳配方参数为黄原胶0.20%、果胶0.10%、羧甲基纤维素钠0.40%,此时离心沉淀率为2.19%。根据上述配方制得的复合运动饮料富有枸杞的香甜味和杏鲍菇特有的鲜味,色泽均匀,酸甜适中,适合运动者饮用。
With Lycium barbarum and Pleurotus eryngii as the main raw materials and sugar, citric acid, xanthan gum, pectin and sodium carboxymethylcellulose as auxiliary materials, the compound sports beverage of Lycium barbarum and Pleurotus eryngii was developed. Taking sensory score as evaluation index, the best ratio of Lycium barbarum extract, Pleurotus eryngii extract, refined cane sugar and citric acid was determined by single factor experiment and orthogonal experiment. With the centrifugal precipitation rate as the evaluation index, the optimal adding amount of compound stabilizer composed of xanthan gum, pectin and sodium carboxymethylcellulose was determined by single factor experiment and orthogonal experiment. The results showed that the best formula parameters of the beverage were Lycium barbarum extract 25%, Pleurotus eryngii extract 20%, refined cane sugar 8%, and citric acid 0.15%. The sensory evaluation was highest. The optimum formula parameters of the compound stabilizers were xanthan gum 0.20%, pectin 0.10%, and sodium carboxymethylcellulose 0.40%. The centrifugal precipitation rate was 2.19%. According to the above optimal formula, the Lycium barbarum and Pleurotus eryngii compound sports beverage was rich in the sweet taste of Lycium barbarum and the unique flavor of Pleurotus eryngii;It had uniform color, moderate acidity and sweetness, which was suitable for sports people to drink.
作者
陈津津
冯嘉诚
CHEN Jinjin;FENG Jiacheng(Tianjin University of Technology,Tianjin 300384)
出处
《食品工业》
CAS
北大核心
2020年第5期142-146,共5页
The Food Industry
基金
天津市社会科学规划项目(TJTY18-004号)。
关键词
枸杞
杏鲍菇
运动饮料
Lycium barbarum
Pleurotus eryngii
sports beverage
