灵芝酸枣仁复合饮料的工艺优化及其稳定性研究
Optimization of Process of Ganoderma Lucidum and Semen Ziziphi Spinosae Compound Beverage with Its Stability Study
郭明蔚 1严婷 2许先猛1
作者信息
- 1. 亳州学院生物与食品工程系,安徽亳州 236800;亳州市天然产物分离纯化工程技术研究中心,安徽亳州 236800
- 2. 亳州学院生物与食品工程系,安徽亳州 236800
- 折叠
摘要
以灵芝、酸枣仁、荔枝浓缩液为主要原料,添加白砂糖和柠檬酸作为辅料,以感官评价为标准,通过单因素实验和响应面实验,探究灵芝酸枣仁混合提取液、荔枝浓缩液、白砂糖和柠檬酸添加量对灵芝酸枣仁复合饮料感官品质的影响,优化得到最佳配方,制得的灵芝酸枣仁复合饮料具有灵芝和酸枣仁独有的味道,香味协调,酸甜适中,色泽均匀.同时以离心沉淀率为参考指标,探究不同稳定剂对灵芝酸枣仁复合饮料稳定性的影响,结果显示,最佳稳定剂羧甲基纤维素钠的添加量为0.15％.
Abstract
With Ganoderma lucidum,jujube kernel and lychee kernel concentrated liquid as the main raw materials,and white granulated sugar and citric acid as excipient materials as the standard for sensory evaluation,the effects of addition levels of Ganoderma lucidum jujube kernel mixed extract,litchi concentrate,white granulated sugar and citric acid on sensory quality of Ganoderma lucidum jujube kernel complex beverage were investigated through sin-gle factor experiment and response surface experiment,and the optimal formula was opti-mized.The prepared Ganoderma lucidum and jujube kernel compound drink has the unique taste of Ganoderma lucidum and jujube kernel,the fragrance is coordinated,the sour and sweet are moderate,and the color is uniform.At the same time,the influence of different stabilizers on the stability of Ganoderma acid jujube kernel complex beverage was studied with the centrifugal precipitation rate as the reference index.The results showed that the optimal stabilizer was 0.15％sodium carboxymethyl cellulose.
关键词
灵芝/酸枣仁/复合饮料/响应面优化/稳定性Key words
Ganoderma lucidum/Jujube kernel/compound beverage/response surface optimi-zation/stability引用本文复制引用
出版年
2025
NETL
NSTL
万方数据