黑枸杞山楂银耳复合饮料工艺的研究

摘要

以鲜黑枸杞、鲜山楂和干银耳为原料,研究黑枸杞山楂复合饮料的配方工艺.采用单因素试验和响应面试验研究复合饮料的加工工艺,并通过感官评价研究各个因素交互作用对其品质的影响,从而确定复合饮料的最佳配方为:银耳提取液添加量为14.22 %、山楂汁添加量为8.54 %、黑枸杞汁添加量为12.35 %、白砂糖添加量为9.76 %.在此条件下,复合饮料的感官评分最高,复合饮料感官评分预测值为92.10,验证试验得到复合饮料感官评分为(92±0.45, n=3).稳定性研究结果显示,海藻酸钠为稳定剂,添加量为0.14 %时,复合饮料稳定性良好.%The formula and processing technology of compound beverage using Lycium ruthenicum Murr., Hawthorn and Tremella. The formula was determined by the single-factor experiment and response surface method.The formula was:the Tremella extract content 14.22 %,Lycium ruthenicum Murr.12.35 %,Hawthorn 8.54 %,sugar 9.76 %.Under the optimal conditions,the maximum predicted sensory score was 92.10,which corresponded fairly well to that of real sensory score(92±0.45,n=3).The sodium alginate was selected as stabilizer through study on the stability of the beverage the recruitment was 0.14 %.