猴头菇草莓复合饮料的工艺研究

Research on the Compound Beverage of Hericium erinaceus and Strawberry

以猴头菇和草莓为主要原料,将猴头菇和草莓汁进行调配,通过单因素和正交试验优化了猴头菇草莓汁复合汁的配比以及白砂糖、柠檬酸和护色剂添加量,确定了猴头菇草莓复合汁的配方和工艺参数。结果表明:猴头菇汁用量为27%、草莓汁为29%、白砂糖用量为3%、柠檬酸用量为0.15%、护色剂抗坏血酸含量0.6%和柠檬酸含量0.2%时,制作成的猴头菇草莓饮料风味纯正、酸甜适宜、口感细腻、色泽鲜亮、营养丰富。

This study takes Hericium erinaceus and strawberry as the main raw material, mixes Hericium erinaceus juice with strawberry juice, optimizes the proportion of Hericium erinaceus juice and strawberry juice as well as the dosage of white granulated sugar, citric acid and colour fixative of the compound beverage through single factor test and orthogonal test and thus confirms the recipe and technological parameters of the compound beverage of Hericium erinaceus and strawberry. The results show that： when the proportion of Hericium erinaceus juice： strawberry juice is 27%：29%, the dosage of white granulated sugar is 3%, citric acid 0.15%, color-protecting stabilizer 0.6% and citric acidcontent is 0.2%, the compound beverage attains pure flavor, delicate taste, light red color, and is sweet and sour inan appropriate balance. The compound beverage of Hericium erinaceus and strawberry is a functional drink of good nutrition.