摘要
将蛹虫草培养残基加α-淀粉酶液化,再加糖化酶糖化得到蛹草水解液;将菠萝皮打浆过滤得到菠萝皮汁,然后将蛹虫草水解液与菠萝皮汁按1∶3的比例混合,加入稳定剂调配,经均质、灌装、封罐杀菌、冷却得到蛹虫草菠萝皮复合饮料。稳定剂的最佳配比为:CMC-Na0.01%、海藻酸钠0.75%、黄原胶0.05%、卡拉胶0.1%。
α-amylase was added to cultured Cordyceps militaris residue for liquefaction,which was then saccharified by glucoamylase to get hydrolysate;pineapple peel was beaten and filtered to give pineapple peel juice. The hydrolyzate and pineapple peel juice were mixed at 1 ∶ 3,stabilizers were added for formulation,and the mixture was homogenized,canned,sterilized and cooled down to give a compound beverage of Cordyceps militaris and pineapple peel. The optimum proportion of stabilizers was CMC-Na 0.01%,sodium alginate 0.75%, xanthan 0.05% and carrageenan 0.1%.
出处
《饮料工业》
2009年第9期21-23,共3页
Beverage Industry
关键词
蛹虫草
培养残基
菠萝皮
复合饮料
Cordyceps militaris
cultured residue
pineapple peel
compound beverage
