摘要
为开发一种金针菇花生复合饮料,以金针菇和花生等为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化了金针菇花生复合饮料的配方。结果表明,金针菇花生复合饮料的最佳配方为花生添加量为4%,蔗糖脂肪酸酯添加量为0.1%,黄原胶添加量0.04%。制备的金针菇花生复合饮料口感柔和纯正、组织状态稳定,具有金针菇和花生特有的香气,市场前景广阔。
In order to develop a kind of Flammulina velutipes peanut compound drink,the formula of Flammulina velutipes peanut compound drink was optimized by single factor experiment and orthogonal experiment design using Flammulina velutipes and peanut as raw materials. The results showed that the best formula of Flammulina velutiformis peanut beverage was4% peanut,0.1% sucrose fatty acid ester and 0.04% xanthan gum. The prepared Flammulina velutipes peanut complex beverage has soft and pure taste,stable tissue state,and unique aroma of Flammulina velutipes and peanut. It has a wide market prospect.
作者
李永生
来守萍
宋莎莎
贾凤娟
王文亮
LI Yongsheng;LAI Shouping;SONG Shasha;JIA Fengjuan;WANG Wenliang(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Ji'nan,Shandong 250100,China;Key Laboratory of Agro-Products Processing Technology of Shandong Province,Ji'nan,Shandong 250100,China;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Ji'nan,Shandong 250100,China)
出处
《农产品加工》
2022年第1期41-44,共4页
Farm Products Processing
基金
山东省农科院(邹城)食药用菌产业技术研究院产学研合作项目“金针菇功能性饮料研制及产业化示范”(2020.08-2022.07)
山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)。
关键词
金针菇
花生
饮料
工艺
Flammulina velutipes
peanut
drink
technology
