无糖黑木耳薏米保健饮料的工艺研究

On processing technology of auricular auricula and job's tears beverage without suga

对无糖黑木耳薏米保健饮料的加工工艺进行了初步探讨研究。结果表明:以干品黑木耳为原料,采用由0.1%琼脂、0.1%黄原胶和0.1%CMCNa构成的复合稳定剂的稳定效果较好;采用黑木耳:水=1:15,薏苡曲的添加量为2%,复合稳定剂的用量为0.45%,阿斯巴甜0.05%和均质压力为30MPa的条件生产时,可得到风味优良和稳定性较好的无糖型黑木耳薏米保健饮料。

Processing technology of auricular auricula and Job＇ s tears beverage without sugar was studied. The results shown that the stabilization effect of a compound agent was better： 0.1% agar, 0.1% xanthic acid , and 0.1% CMC- Na;The optimum condition for this beverage were： Auricular auricula：water = 1 ： 15, Job＇ s tears 2 %, compound stabler 0.45 %, aspa sweet taste 0.05 % and the pressure 30 MPa, These conditions could made good quality of Auricular anricula and Job＇s tears beverage without sugar.