蛋菌复合饮料工艺研究与产品开发

Study of the Technology and Product Development of the Compound Beverage of the Egg and Cordyceps Militaris

以蛹虫草发酵液和鸡蛋酶解液为基料,制备蛋菌复合营养蛋白饮料.实验以玉米粉为原料,接种蛹虫草并经液体深层发酵制成发酵液;以鸡蛋为原料,用木瓜蛋白酶水解得到酶解液.以发酵液和酶解液为主体加入辅料,经调配、均质、灌装、封口、杀菌、冷却等主要工序制成蛋菌饮料产品.通过蛋液酶法水解正交实验、蛋菌饮料稳定性实验与蛋菌饮料调配及口味优化实验,确定蛋菌饮料最佳配制方案.该蛋菌饮料是一种新型保健饮料.

A new type of nutritional protein compound beverage of the eggs and cordyceps militaris was produced. The corn flour was inoculated with Cordyceps militaris to obtain fermentation broth by submerged fermentation;And the eggs was hydrolyzed by papain to get the enzymatic hydrolysate. Then the fermentation broth and enzymatic hydrolyzate,added with several auxiliary materials, was made into compound beverage of egg and cordyceps militaris through processes of blending, homogeneity, filling, sealing, sterilizing, and cooling. The best preparation plan was determined through egg enzymatic hydrolysate hydrolysis orthogonal experiment, stability experiment, processing and taste improvement experiment. This new compound beverage of egg and cordyceps militaris proves to be a new type of healthy beverage.