金针菇苹果复合饮料的研制.docxVIP

金针菇苹果复合饮料的研制胡继松1，胡亚平2,3,4，王克勤1，吴莎莎2（1.湖南省核农学与航天育种研究所，湖南 长沙 410125，2.湖南农业大学食品科学技术学院， 湖南 长沙 410128；3.食品科学与生物技术湖南省重点实验室，湖南 长沙 410128； 4.湖南省发酵食品工程技术研究中心，湖南 长沙 410128）摘 要：以金针菇和苹果为原料，对金针菇酶解工艺、复合饮料的原料配方以及最适稳定剂组合及用量等进行了研究。结果表明：金针菇酶 解的最佳工艺参数是纤维素酶添加量0.45%，酶解时间2 h，体系pH值5.0，酶解温度50℃；金针菇苹果复合饮料的最佳配方是15%的金针菇汁、 20%的苹果汁、0.05%的柠檬酸和8%的白砂糖；复合稳定剂最佳组合是0.10%黄原胶＋0.10%羧甲基纤维素钠（CMC-Na）。由最优条件制备的 金针菇苹果复合饮料清甜适口，且各项指标均符合GB2759-81、GB2760-86及国家食品卫生标准。关键词：金针菇；苹果；复合饮料；正交试验；稳定性中图分类号：TS275.5文献标识码：A文章编号：1006-060X（2014）05-0056-04Development of Compound Drink with Flammulina velutipes and Apple JuiceHU Ji-song1, HU Ya-ping2,3,4, Wang Ke-qing1, Wu Sha-sha2(1. Hunan Institute of Nuclear Agricultural Sciences and Space Breeding, Changsha 410125, PRC; 2. College of Food Science and Technology, HNAU, Changsha 410128, PRC; 3. Hunan Provincial Key Laboratory of Food Science and Biological Technology, Changsha 410128, PRC; 4. Hunan Fermented Food Engineering and Technology Research Center, Changsha 410128, PRC)Abstract: The Flammulina velutipes and the apple were taken as the materials to study the enzymolysis technology of Flammulina velutipes, the material formula of compound drink, and the optimal stabilizer combination and its adding amount. The results showed that the optimal processing parameters for enzymolysis of Flammulina velutipes were as follows: the adding amount of cellulose was 0.45%; the enzymolysis time was 2 h; the pH value of the system was 5.0. The optimal formula for compound drink with Flammulina velutipes and apple was 15% Flammulina velutipes juice, 20% apple juice, 0.05% citric acid and 8% sugar. The optimal stabilizer combination was 0.10% xanthan + 0.10% CMC-Na. The compound drink with Flammulina velutipes and apple, which prepared with the optimal conditions, is fresh and sweet, and each indicator met the requirements of GB2759-81, GB2760-86 and national food sanitation standard.Key words: Flammulina velutipes; apple; compound beverage; orthogonal experiment; stability金针菇又名朴菇、冬菇、朴蕈、构菌、