黑木耳红糖姜汁复合饮料的研制

Development of Compound Beverage of Black Fungus,Brown Sugar and Ginger Juice

探讨了黑木耳红糖姜汁复合饮料的配方及生产工艺.以黑木耳提取液、红糖和姜汁为主要原料,加入一定量的黑木耳颗粒,经封口、杀菌等生产工艺制成复合饮料.通过单因素试验和正交试验对复合饮料的配方和黑木耳颗粒悬浮性进行研究,确定复合饮料的最佳配方（均为质量分数）为：黑木耳汁＋姜汁（黑木耳汁和姜汁质量比为7∶3）80%、红糖7%、柠檬酸0.05%,果粒大小为3~5mm见方,结冷胶的用量为0.03%.

The formula and manufacture process of compound beverage of black fungus,brown sugar and ginger juice were discussed.Taking black fungus extract,brown sugar and ginger juice as the main raw materials,adding a certain amount of black fungus granules,this compound beverage was obtained after sealing,sterilization and other manufacture processes.The formula of this compound beverage and suspensibility of black fungus granules were studied by single factor and orthogonal experiments.The best formula for the compound beverage is as follows：80% of black fungus extract and ginger juice（the ratio of black fungus extract to ginger juice is 7∶3）,7% of brown sugar,0.05% of citric acid,fruit size of 3—5mm,and 0.03% of gellan gum.