| 紫甘蓝双孢菇复合饮料的研制 |
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| 引用本文： | 荆亚玲,阎立江,刘建萍,高民. 紫甘蓝双孢菇复合饮料的研制[J]. 北方园艺, 2011, 0(4): 176-178 |
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| 作者姓名： | 荆亚玲 阎立江 刘建萍 高民 |
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| 作者单位： | 中国农业大学烟台研究院食品与葡萄酒学院,山东烟台,264670;山东久发食用菌股份公司,山东烟台,264111 |
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| 摘 要： | 以新鲜紫甘蓝和双孢菇柄为原料,研制紫甘蓝双孢菇复合饮料,并对双孢菇柄原汁、紫甘蓝原汁和糖酸的用量、稳定剂种类和添加量进行优化。结果表明:产品最佳配方为双孢菇、紫甘蓝原汁最佳添加量为20%、30%,柠檬酸0.18%,蔗糖8.00%;稳定剂最优组合为黄原胶0.06%,耐酸性羧甲基纤维素钠0.12%,卡拉胶0.10%。
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| 关 键 词： | 双孢菇柄 紫甘蓝 复合饮料 稳定剂 |
Development of Compound Beverage with Agaricus Bispourus Mushroom and Purple Cabbage |
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| JING Ya-ling,YAN Li-jiang,LIU Jian-ping,GAO Min. Development of Compound Beverage with Agaricus Bispourus Mushroom and Purple Cabbage[J]. Northern Horticulture, 2011, 0(4): 176-178 |
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| Authors: | JING Ya-ling YAN Li-jiang LIU Jian-ping GAO Min |
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| Affiliation: | JING Ya-ling~1,YAN Li-jiang~1,LIU Jian-ping~1,GAO Min~2 (1.College Food and Wine,China Agricultural University(Yantai),Yantai,Shandong 264670;2.Shandong Jiufa Edible Fungus Limited Company,Yantai,Shandong 264111) |
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| Abstract: | Taking fresh bisporic mushroom stem and purple cabbage as raw material,the purple cabbage bisporic mushroom composite drinks were developmented,the amount of agaricus bisporus raw juice,purple cabbage raw juice, sugar and acid,stabilizer concentration were optimized.The results showed that the products best formula was 20% mushroom juice,30%purple cabbage juice,0.18%citric acid,8.00%sucrose;the optimal combination stabilizer was 0.06%xanthan gum,0.12%sodium carboxymethyl cellulose acid card,0.10%pull gum. |
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| Keywords: | bisporic mushroom stem purple cabbage juice of compound stabilizers |
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