银耳百合饮料的关键工艺及配方

Key Processing Technology and Formula of Tremella Fuciformis and Lily Soft Drinks

以感官得分和离心沉淀率为评价指标,探讨了加热时间、加水量以及原料、复合稳定剂(质量比为1:2的卡拉胶和魔芋精粉)和复合甜味剂(质量比为1:2的蔗糖和蜂蜜)的配比对银耳百合饮料质量的影响,采用正交试验对其配方进行了优化,确定了该饮料加工的关键工艺条件和适宜配方。适宜的加热条件是将浸泡后的银耳和百合加入到其总质量(干重)40倍的纯净水中于90-95℃加热40min;银耳和百合的适宜质量比为8:1;最佳配方(以产品质量计)为30%银耳百合浆、15%复合甜味剂、0.3%复合稳定剂和0.1%柠檬酸。

A nutritional and delicious beverage was made from Tremella fuciformis and Lily using nonenzymatic method. The effects of heating time, water addition and the amounts of raw material, complex stabilizer （carrageenan ： refined konjac flour = 1： 2） and complex sweetener （sucrose： honey = 1： 2） on the quality of soft drinks were studied. When soaked Tremella fuciformis and Lily were mixed with 40 times volume of distilled water as their total dry weight and heated at 90 - 95℃ for 40 min, the resulting beverage possessed both good sensory and stable properties. An appropriate weight ratio of Tremella fuciformis to Lily was 8 to 1. As calculated by the weight of the beverage, its optimal formula was ： Tremella fuciformis and Lily mixture 30% , complex sweetener 15% , complex stabilizer 0.3% and citric acid 0. 1% .