| 黑木耳补血饮品的研制 |
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| 引用本文： | 陈峰,张命龙,杨咏善,梁慧嘉,洪雅琪,谢意珍. 黑木耳补血饮品的研制[J]. 中国食用菌, 2014, 0(3): 52-53,55 |
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| 作者姓名： | 陈峰 张命龙 杨咏善 梁慧嘉 洪雅琪 谢意珍 |
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| 作者单位： | [1]广东粤微食用菌技术有限公司,广东广州510070 [2]广东省微生物研究所,广东省菌种保藏与应用重点实验室,广东省华南应用微生物重点实验室一省部共建国家重点实验室培育基地,广东省微生物应用新技术公共实验室,广东广州510070 |
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| 基金项目： | 广东省农业科技成果转化资金项目“食用菌精深加工关键技术的转化应用”（2012NL043）. |
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| 摘 要： | 为了探索黑木耳深加工的新路，研究了黑木耳补血饮品的生产工艺。应用了正交试验设计确定该饮品的最佳配方。结果表明，黑木耳补血饮品的最佳配方为黑木耳汁20％、红枣汁50％、桂圆汁10％、赤砂糖5％、结冷胶0．02％、卡拉胶O．08％、黄原胶O．02‰
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| 关 键 词： | 黑木耳 红枣 桂圆 饮品 |
Study on Nourishing Beverage of Auricularia auricular |
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| CHEN Feng,ZHANG Ming-long,YANG Yong-shan,LIANG Hui-jia,HONG Ya-qi,XIE Yi-zhen. Study on Nourishing Beverage of Auricularia auricular[J]. Edible Fungi of China, 2014, 0(3): 52-53,55 |
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| Authors: | CHEN Feng ZHANG Ming-long YANG Yong-shan LIANG Hui-jia HONG Ya-qi XIE Yi-zhen |
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| Affiliation: | 1. Guangdong Yuewei Edible Fungi Technology Co. Ltd., Guangzhou Guangdong 510070; 2. Guangdong Institute of Microbiology, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangzhou Guangdong 510070) |
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| Abstract: | In order to explore the new direction of processing of Auricularia auricular, the processing technique of nourishing beverage made from Auricularia auricular was studied. Orthogonal designs were applied to determine the optimum formula of the beverage. The results indicated that the best formulation of the beverage was Auricularia auricular juice 20%, red dates juice 50%, longan juice 10%, brown sugar 5%, gellan gum 0. 02%, carrageenan 0. 08%, xanthan gum 0. 02%. |
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| Keywords: | Auricularia auricular Red dates Longan Beverage |
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