期刊论文

Development of Compound Drink with Flammulina velutipes and Apple Juice

中文

湖南农业科学

1006-060X

2014

05

56-59

10.3969/j.issn.1006-060X.2014.05.017

湖南省科技厅重点项目（2011NK2018）；

本校为第一机构

以金针菇和苹果为原料,对金针菇酶解工艺、复合饮料的原料配方以及最适稳定剂组合及用量等进行了研究。结果表明：金针菇酶解的最佳工艺参数是纤维素酶添加量0.45%,酶解时间2 h,体系pH值5.0,酶解温度50℃;金针菇苹果复合饮料的最佳配方是15%的金针菇汁、20%的苹果汁、0.05%的柠檬酸和8%的白砂糖;复合稳定剂最佳组合是0.10%黄原胶＋0.10%羧甲基纤维素钠（CMC-Na）。由最优条件制备的金针菇苹果复合饮料清甜适口,且各项指标均符合GB2759-81、GB2760-86及国家食品卫生标准。

The Flammulina velutipes and the apple were taken as the materials to study the enzymolysis technology of Flammulina velutipes, the material formula of compound drink, and the optimal stabilizer combination and its adding amount. The results showed that the optimal processing parameters for enzymolysis of Flammulina velutipes were as follows： the adding amount of cellulose was 0.45%; the enzymolysis time was 2 h; the pH value of the system was 5.0. The optimal formula for compound drink with Flammulina velutipes and apple was 15% Flammulina ve...