本文已被:浏览 1801次 下载 1069次
投稿时间:2017-05-24
投稿时间:2017-05-24
中文摘要: 以玉木耳、白砂糖、食盐、柠檬酸为原料研制玉木耳饮料,以产品感官评分作为考察指标,通过单因素及正交试验优化玉木耳饮料最佳配方。结果表明:最佳配方为玉木耳浸提汁添加量12%、白砂糖添加量7%、食盐添加量0.10%、柠檬酸添加量0.04%,在此工艺参数下,做3组平行试验,玉木耳运动饮料感官评分平均值为95.8分,玉木耳运动饮料口感柔和,滋味纯正,具有丰富的营养价值,对产品感官评分影响大小依次为玉木耳浸提汁添加量>白砂糖添加量>食盐添加量>柠檬酸添加量。小鼠试验表明,小鼠经连续灌胃14天后,负重游泳时间显著延长,说明玉木耳运动饮料具有一定的抗疲劳效果。
Abstract:Jade fungus beverage was prepared from jade fungus,white sugar,salt and citric acid.The sensory score of the product was used as the index,and the best formula was optimized by single factor and orthogonal test.The results showed that the optimum formula was:addition of jade fungus extract was 12%,the addition of white sugar was 7%,the amount of added salt was 0.10%and the amount of citric acid was 0.04%.Under the process parameters,the three groups were tested in parallel.The average score of the sensory score of the fungus sports drink was 95.8,the soft taste of the mushroom drink drink,the taste was pure and the rich nutritional value,the influence of the sensory score of the product was the amount of the addition of the jade fungus extract>the amount of the sugar added> the amount of the sugar added amount> citric acid added amount.Mice showed that the mice were significantly prolonged after 14 d of continuous gavage,indicating that jade fungus sports drink had a certain anti-fatigue effect.
keywords: jade fungus sports drink process anti-fatigue
文章编号:201721021 中图分类号: 文献标志码:
基金项目:
作者 | 单位 |
刘岩 | 吉林工程职业学院,吉林四平136001 |
Author Name | Affiliation |
LIU Yan | Jilin Engineering Vocational College,Siping 136001,Jilin,China |
引用文本: