蛹虫草脐橙保健饮料工艺条件的研究
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摘要
为研发蛹虫草保健饮料,以蛹虫草及脐橙为主要原料,经单因素试验和正交试验优化出蛹虫草脐橙保健饮料最佳工艺条件。结果表明,蛹虫草菌汁和脐橙果汁的混合比例为1∶6(V/V),最佳配方为蛹虫草脐橙混合汁添加量为30%,白砂糖添加量为10%,柠檬酸添加量为0.15%,稳定剂CMC添加量为0.20%。按此配方生产的蛹虫草—脐橙保健饮料色泽橙黄,口感酸甜可口,组织状态稳定,产品品质最佳,通过检测各项理化指标及微生物学指标都符合国家标准。
In order to develop health beverage of Cordyceps militaris,the optimal processing conditions of Cordyceps militaris and navel orange functional beverage were optimized by single factor test and orthogonal test with Cordyceps militaris and navel orange as main raw materials. The best formula of Cordyceps militarisand navel orange functional beverage was determined by single factor test and orthogonal test. The results showed that: the optimum technological conditions were that the mixing ratio of Cordyceps militaris juice and navel orange juice was 1∶6(V/V). The best formula was 30% of the mixed liquid of Cordyceps militaris and navel orange,the content of white sugar was 10%,the content of citric acid was 0.15% and the content of stabilizer CMC was 0.20%. According to this formula,the Cordyceps militaris and navel orange functional beverage hasd orange-yellow color,sweet and delicious taste,stable tissue state and best product quality. The physical and chemical indicators and microbiological indicators were in line with the national standards by testing.
In order to develop health beverage of Cordyceps militaris,the optimal processing conditions of Cordyceps militaris and navel orange functional beverage were optimized by single factor test and orthogonal test with Cordyceps militaris and navel orange as main raw materials. The best formula of Cordyceps militarisand navel orange functional beverage was determined by single factor test and orthogonal test. The results showed that: the optimum technological conditions were that the mixing ratio of Cordyceps militaris juice and navel orange juice was 1∶6(V/V). The best formula was 30% of the mixed liquid of Cordyceps militaris and navel orange,the content of white sugar was 10%,the content of citric acid was 0.15% and the content of stabilizer CMC was 0.20%. According to this formula,the Cordyceps militaris and navel orange functional beverage hasd orange-yellow color,sweet and delicious taste,stable tissue state and best product quality. The physical and chemical indicators and microbiological indicators were in line with the national standards by testing.
引文
[1] 张平,朱述钧,钱大顺,等.北冬虫夏草功能成分及保健作用分析[J].江苏农业科学,2003(6):105-107.
[2] 樊慧婷,林洪生.蛹虫草化学成分及药理作用研究进展[J].中国中药杂志,2013(15):2549-2552.
[3] 徐明亮,张文华,袁玮.脐橙-胡萝卜-芦荟复合保健饮料的研制[J].安徽农业科学,2010(38):8642-8652.
[4] 秦秀丽,杨国会,李风林,蛹虫草液体深层发酵的研究[J].北方园艺,2010(23):167-170.
[5] 胡事君,张善信,郑贵朝.蛹虫草菌种与培养方法相互筛选技术和应用效果[J].中国食用菌,2009,28(1):18-19.
[6] 秦秀丽,金艳梅,邢力.蛹虫草枸杞保健饮料生产工艺条件的优化[J].江苏农业科学,2014,42(3):227-229.
[7] 王可兴,章肇敏,任婧楠,等.巴氏灭菌对橙汁中键合态香气物质的影响研究[J].食品工业科技,2014(13):49-56.
[8] 李尽哲,叶兆伟,黄雅琴.蛹虫草桑叶复合保健饮料的研制[J].食品研究与开发,2016,37(3):77-79.
[9] 中华人民共和国卫生部.GB 4789.3-2016食品安全国家标准食品微生物学检验大肠杆菌群计数[S].
[10] 中华人民共和国卫生部.GB 4789.2-2016食品安全国家标准食品微生物学检验菌总数测定[S].
[2] 樊慧婷,林洪生.蛹虫草化学成分及药理作用研究进展[J].中国中药杂志,2013(15):2549-2552.
[3] 徐明亮,张文华,袁玮.脐橙-胡萝卜-芦荟复合保健饮料的研制[J].安徽农业科学,2010(38):8642-8652.
[4] 秦秀丽,杨国会,李风林,蛹虫草液体深层发酵的研究[J].北方园艺,2010(23):167-170.
[5] 胡事君,张善信,郑贵朝.蛹虫草菌种与培养方法相互筛选技术和应用效果[J].中国食用菌,2009,28(1):18-19.
[6] 秦秀丽,金艳梅,邢力.蛹虫草枸杞保健饮料生产工艺条件的优化[J].江苏农业科学,2014,42(3):227-229.
[7] 王可兴,章肇敏,任婧楠,等.巴氏灭菌对橙汁中键合态香气物质的影响研究[J].食品工业科技,2014(13):49-56.
[8] 李尽哲,叶兆伟,黄雅琴.蛹虫草桑叶复合保健饮料的研制[J].食品研究与开发,2016,37(3):77-79.
[9] 中华人民共和国卫生部.GB 4789.3-2016食品安全国家标准食品微生物学检验大肠杆菌群计数[S].
[10] 中华人民共和国卫生部.GB 4789.2-2016食品安全国家标准食品微生物学检验菌总数测定[S].