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投稿时间：2019-06-23
投稿时间：2019-06-23
中文摘要: 以小米、黑芝麻和黑木耳为原料，采用预处理、磨浆、调配、均质、高温杀菌等工艺制备小米、黑芝麻和黑木耳复合饮料。通过正交试验确定该复合饮料最优配方：小米浆添加量为60 mL，黑芝麻浆添加量为40 mL，黑木耳汁添加量为20 mL，蔗糖15%、柠檬酸0.1%、羧甲基纤维素钠0.1%、黄原胶0.3%，在优化工艺条件下，制备出的复合饮料，具有口感颇佳、色泽良好、风味纯正、稳定性好等特点，总体感官评价良好。
Abstract:Millet，black sesame and black fungus was used as main raw materials，through pretreatment，refining，blending，homogenization，and high temperature sterilization and other processes，millet，black sesame and black fungus composite beverages was prepared.The technological formula of compound beverage was determined by orthogonal test：addition of millet pulp was 60 mL，addition of black sesame pulp was 40 mL，addition of black fungus juice was 20 mL，sucrose 15%，citric acid 0.1%，carboxymethyl cellulose sodium 0.1%，xanthan gum 0.3%.Under the optimized process conditions，the prepared composite beverage had the characteristics of good taste，good color，pure flavor，good stability，and the overall sensory evaluation was good.
keywords: millet black sesame black fungus cereal drink stability
文章编号：202018020 中图分类号： 文献标志码：
基金项目:2018年度省属高校科技成果研发项目（TSTAU-R2018007）；黑龙江省教育厅基本业务专项（135309213）；齐齐哈尔市科学技术计划项目（XCP-201706）
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