银耳红枣木糖醇饮料的工艺研究

杨丰绮; 唐玉娇; 秦凤贤; 陈巍; 尤丽新

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DOI:10.12161/j.issn.1005-6521.2019.20.022

食品研究与开发:2019,40(20):122-126

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银耳红枣木糖醇饮料的工艺研究

杨丰绮，唐玉娇，秦凤贤，陈巍，尤丽新^1,2

(1.长春科技学院吉林省鹿产业工程研究中心，吉林长春130600;2.长春科技学院生物食品学院，吉林长春130600)

Study on the Technology of Tremella Jujube Xylitol Beverage

YANG Feng-qi，TANG Yu-jiao，QIN Feng-xian，CHEN Wei，YOU Li-xin^1,2

(1.Deer Industry in Jilin Province Engineering Research Center，Changchun University of Science and Technology，Changchun 130600，Jilin，China;2.College of Biological and Food，Changchun University of Science and Technology，Changchun 130600，Jilin，China)

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投稿时间：2018-11-26

中文摘要: 以银耳和红枣为主要原料，制作无糖复合饮料。通过单因素试验和正交试验得到银耳红枣木糖醇饮料的生产工艺条件及较优配方。较优生产配方为：银耳提取液与红枣提取液的体积比为8 ∶2、木糖醇添加量12%、柠檬酸添加量0.15%、复合稳定剂添加量0.12%（羧甲基纤维素添加量0.03%、黄原胶添加量0.05%、卡拉胶添加量0.04%）。以该配方制得的饮料酸甜适中、稳定性好、香味协调。

中文关键词: 银耳红枣木糖醇正交试验工艺

Abstract:A compound beverage formula with tremella and jujube as the main raw material was studied .The production process conditions and the best formula were researched by single factor and orthogonal experiment.The results showed that the optimum formula were as follows：the proportion of tremella and jujube extract volume ratio was 8 ∶2，xylitol 12%，citric acid 0.15%，compound stabilizer 0.12% （carboxymethyl cellulose 0.03 %，xanthan gum 0.05 %，carrageenan 0.04 %）.The beverage tested moderate sweet and sour with good stability and harmonious flavor.

keywords: tremella jujube xylitol orthogonal experiment production

文章编号：201920022 中图分类号： 文献标志码：

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作者	单位
杨丰绮，唐玉娇，秦凤贤，陈巍，尤丽新	长春科技学院吉林省鹿产业工程研究中心，吉林长春130600；长春科技学院生物食品学院，吉林长春130600

Author Name	Affiliation
YANG Feng-qi，TANG Yu-jiao，QIN Feng-xian，CHEN Wei，YOU Li-xin	Deer Industry in Jilin Province Engineering Research Center，Changchun University of Science and Technology，Changchun 130600，Jilin，China；College of Biological and Food，Changchun University of Science and Technology，Changchun 130600，Jilin，China

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