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投稿时间：2015-08-04
投稿时间：2015-08-04
中文摘要: 利用蛹虫草子实体超微粉研制悬浮型固体饮料，以感官评价和冲泡后饮料黏度为标准，采用正交试验方法优化辅料添加量，得到最优配比为。蛹虫草子实体超微粉固体饮料配方最佳配方为：产品中蛹虫草子实体超微粉添加量为0.5 g，麦芽糊精添加量0.2 g，安赛蜜添加量0.05 g，柠檬酸添加量0.04 g，苹果酸添加量0.04 g，黄原胶0.06 g，CMC 0.02 g，魔芋胶0.06 g，海藻酸钠0.04 g。产品的颗粒细腻，均匀，颜色金黄，能均匀稳定的悬浮于水中，有虫草的菌香气，1 g产品用100mL水冲泡效果最佳。
Abstract:The ultra-micro powder of Cordyceps militaris was directly used to develop the suspension solid beverage.The orthogonal experiment was used to optimize the supplementary material content with the indicators of sensory evaluation and viscosity.The results indicated that the optimal amount of the raw material were 0.5 g of Cordyceps militaris ultra micro powder,0.2 g of maltodextrin,0.05 g of acesulfame,0.04 g of citric acid,0.04 g of malic acid,0.06 g of xanthan gum,0.02 g of CMC,0.06 g of konjac gum and 0.04 g of sodium alginate.The product had good quality with exquisite and uniform particles,golden in color and could stably suspend in water with fragrance of Cordyceps.The optimal ratio of product and water was 1：100(g/mL).
文章编号：201614017 中图分类号： 文献标志码：
基金项目:国家农业科技成果转化资金项目（2011GB2A100009）；天津科技大学科学研究基金资助项目（20120106）
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