| 双孢菇菠萝复合饮料的研制 |
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| 引用本文： | 南海娟,李波,魏新军,张永生,索普善.双孢菇菠萝复合饮料的研制[J].湖北农业科学,2009,48(6). |
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| 作者姓名： | 南海娟 李波 魏新军 张永生 索普善 |
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| 作者单位： | 河南科技学院食品学院,河南,新乡,453003 |
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| 基金项目： | 河南省高等学校新世纪优秀人才支持计划 |
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| 摘 要： | 以双孢菇、菠萝为原料研制双孢菇菠萝复合饮料,对双孢菇原汁、菠萝原汁和糖酸的用量、稳定剂浓度及杀菌条件进行优化.结果表明,双孢菇、菠萝原汁最佳添加量分别为25%、20%;产品的最佳配方为黄原胶0.13%,耐酸CMC0.08%,PGA0.07%,柠檬酸0.10%,乳酸0.03%.甜蜜素0.25%.蔗糖2.00%;最佳杀菌条件为121℃、10min.
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| 关 键 词： | 双孢菇 菠萝 复合饮料 |
Development of Compound Beverage with Agaricus Bisporus Mushroom and Pineapple |
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| Nan Hai-juan,Li go,WEI Xin-jun,ZHANG Yong-sheng,SUO Pu-shan.Development of Compound Beverage with Agaricus Bisporus Mushroom and Pineapple[J].Hubei Agricultural Sciences,2009,48(6). |
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| Authors: | Nan Hai-juan Li go WEI Xin-jun ZHANG Yong-sheng SUO Pu-shan |
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| Institution: | Henan College of Science and Technology;Xinxiang 453003;Henan;China |
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| Abstract: | In this paper,agaricus bisporus mushroom and pineapple were used as raw material to develop compound beverage and the amount of agaricus bisporus mushroom raw juice,pineapple juice,sugar and acid,stabilizer concentration and ster-ilization conditions had been optimized.The results showed that the best amount of mushroom juice and pineapple juice in the beverage was 25% and 20% respectively.The optimum formula of product was: 0.13% xanthan gum,0.08% acid CMC,0.07% propylene glycol alginate,0.10% citric acid,... |
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| Keywords: | agaricus bisporus mushroom pineapples compound beverage |
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