| 北冬虫夏草饮料的研制 |
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| 引用本文： | 王霞,刘广伟,杨秀英,张文芳. 北冬虫夏草饮料的研制[J]. 农产品加工．学刊, 2006, 0(2): 43-45 |
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| 作者姓名： | 王霞 刘广伟 杨秀英 张文芳 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319
2. 北大荒农业股份有限公司浩良河化肥分公司,黑龙江,伊春,153103 |
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| 摘 要： | 以人工培育的北冬虫夏草为原料,采用水浸提方法,利用L(934)正交实验,确定多糖浸提的最佳工艺。再以浸提液含量、酸味剂、甜味剂和稳定剂的添加量为正交因素配制饮料。实验得到了北冬虫夏草浸提最佳工艺条件为:料液比1∶6,浸提时间3h,浸提温度75℃;北冬虫夏草饮料的配制最佳配方为:浸提液53.8%,甜味剂30.8%,酸味剂7.7%,稳定剂7.7%。
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| 关 键 词： | 北冬虫夏草 浸提 多糖 饮料 |
| 文章编号： | 1671-9646（2006）02-0043-03 |
| 收稿时间： | 2006-01-12 |
| 修稿时间： | 2006-01-12 |
Manufacture of North Aweto Beverage |
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| Wang Xia,Lu Guangwei,Yang Xiuying,Zhang Wenfang. Manufacture of North Aweto Beverage[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(2): 43-45 |
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| Authors: | Wang Xia Lu Guangwei Yang Xiuying Zhang Wenfang |
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| Abstract: | The cultivated Cordyceps militaris was used as material,and amylase extracted by water,throught the orthogonal experimental design(L9(34))decided optimum technical parameter in extracting amylose. Then throught the orthogonal experimental design which factors are the dosage of extracted liquid,sour additive,sweet additive and Stabilizer confected beverage. The obtained optimum technical parameters of extraction were respectively as follow∶liquor-to-cordyceps militaris ratio is 1∶6,extracted time is 3 h,extracted temperature is 75 ℃,and optimum parameters in confecting beverage as follow: extracted liquid is 53.8%,sweet additive is 30.8%,sour additive is 7.7%,Stabilizer is 7.7%. |
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| Keywords: | cordyceps militaris extract amylase beverage |
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