奇亚籽桃胶银耳饮料加工工艺的研究

Research on the Processing Technology of the Chia Seed Fruit with Peach Gum Tremella Beverage

以奇亚籽、桃胶、银耳为主要原料,白砂糖、稳定剂等为辅料,研究新型的奇亚籽桃胶银耳饮料,通过单因素试验和正交试验结果进行分析,确定了奇亚籽桃胶银耳饮料最佳配方及加工工艺,结果表明,桃胶银耳混合浆60%,奇亚籽10%,柠檬酸0.08%,白砂糖8%,CMC-Na 0.07%、黄原胶0.08%、果胶0.09%、卡拉胶0.07%;最佳均质条件为温度65℃下第一级压力15 MPa、第二级压力30 MPa,最佳杀菌条件为95℃,20 min。研制出的饮料,富有桃胶银耳的清香,口感爽滑,稳定性好,风味独特。

To develop a new kind of fruit grain beverage with health function, chia seed, peach gum and tremella are used as the main raw materials with white sugar, stabilizers and so on being accessories. Through single factor experiment orthogonal test and analysis of results, determining the best formula is： to add peach gum and tremella 60%, adding 10% chia seed, 0.08% citric acid, 8% white sugar, 0.07% CMC-Na, 0.08% Xanthan gum, 0.09% pectin and 0.07% carrageenan. In addition, the best homogenizing condition is that the first stage pressure is 15 MPa, when the second stage presure is 30 MPa, and the temperature is 65 ℃. And the best sterilizing condition is 95 ℃ 20 min. Under those conditions, the beverage is delicious and has good peach gum taste and tremella taste, good stability and unique flavor.