摘要:
以猴头菇和山楂为主要原料,采用酶解和均质技术制备猴头菇山楂浊汁型果肉饮料。以感官评价为指标,通过单因素实验和正交实验确定了功能性饮料的最佳配方。结果表明,猴头菇酶解最优条件为纤维素酶添加量1.2%,底物浓度5%,pH5.0,温度40℃,酶解时间2.5 h,猴头菇汁固形物得率65.83%。将猴头菇汁与山楂汁、蔗糖调配得猴头菇山楂果肉饮料的最佳配方为猴头菇酶解汁添加量15%,山楂汁添加量25%,蔗糖添加量8%。为提高猴头菇山楂果肉饮料的稳定性,经正交实验确定的饮料复合稳定体系为羧甲基纤维素钠0.2%,黄原胶0.2%,海藻酸钠0.1%。最优工艺验证试验的结果为感官评分93.1分。调配好的饮料经均质、热灌装、巴氏杀菌等关键生产环节获得酸甜可口、具有猴头菇风味和淡淡山楂清香味的猴头菇山楂果肉饮料。
关键词:
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猴头菇
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山楂
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酶解
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稳定剂
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果肉饮料
Abstract:
Hericium Erinaceus and hawthorn were taken as the main raw materials. H. Erinaceus hawthorn pulp beverage was obtained by enzymatic hydrolysis technology and homogenizer. Sensory evaluation was used as the index. The single factor experiment and orthogonal experiment were used to optimize the formula of functional drinks. Experimental results showed that optimal conditions of H.Erinaceus enzymatic hydrolysis was 1.2% cellulase,5% substrate concentration,pH5.0,at 40℃ during 2.5 h reaction time. And the solid yield of H. Erinaceus juice was 65.83%. The best formula to get H. Erinaceus hawthorn pulp drinks were 15% H.Erinaceus juice,25% hawthorn juice and 8% sucrose. In order to improve the stability of H.Erinaceus hawthorn pulp beverage,the best ratio of composite stable system as a result of orthogonal experiment were 0.2% carboxymethyl cellulose Sodium,0.2% xanthan gum and 0.1% sodium alginate. The sensory score of the optimal process verification test was 93.1 points. The H.Erinaceus hawthorn pulp beverage was sour and sweet,with typical H.Erinaceus flavor and hawthorn fragrance,produced by homogenization,hot filling,pasteurization technology.
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