蛹虫草脐橙保健饮料工艺条件的研究

Study on Technological Conditions of Cordyceps militaris and Navel Orange Functional Beverage

为研发蛹虫草保健饮料,以蛹虫草及脐橙为主要原料,经单因素试验和正交试验优化出蛹虫草脐橙保健饮料最佳工艺条件。结果表明,蛹虫草菌汁和脐橙果汁的混合比例为1∶6(V/V),最佳配方为蛹虫草脐橙混合汁添加量为30%,白砂糖添加量为10%,柠檬酸添加量为0.15%,稳定剂CMC添加量为0.20%。按此配方生产的蛹虫草—脐橙保健饮料色泽橙黄,口感酸甜可口,组织状态稳定,产品品质最佳,通过检测各项理化指标及微生物学指标都符合国家标准。

In order to develop health beverage of Cordyceps militaris ,the optimal processing conditions of Cordyceps militaris and navel orange functional beverage were optimized by single factor test and orthogonal test with Cordyceps militaris and navel orange as main raw materials. The best formula of Cordyceps militaris and navel orange functional beverage was determined by single factor test and orthogonal test. The results showed that: the optimum technological conditions were that the mixing ratio of Cordyceps militaris juice and navel orange juice was 1 ∶6 (V/V). The best formula was 30% of the mixed liquid of Cordyceps militaris and navel orange,the content of white sugar was 10%,the content of citric acid was 0.15% and the content of stabilizer CMC was 0.20%. According to this formula,the Cordyceps militaris and navel orange functional beverage hasd orange-yellow color,sweet and delicious taste,stable tissue state and best product quality. The physical and chemical indicators and microbiological indicators were in line with the national standards by testing.