摘要
以铁皮石斛原球茎为主要原料,添加一定比例的西洋参提取液,配以一定比例的冰糖、柠檬酸为辅料,经科学加工制成有益于人体健康的清凉型功能饮料。对铁皮石斛的护色、饮料的配方及稳定性等进行了研究。结果表明:用铁皮石斛球茎原料在300 mg/kg醋酸锌、p H 7.5、温度90℃的水溶液中漂烫1.5 min,可以有效预防石斛原球茎在后续加工过程中的褐变,石斛原球茎清凉饮料的配方为:石斛汁8%,西洋参提取液0.2%、柠檬酸0.13%、冰糖12%,其余为水;添加黄原胶0.1%、CMC-Na 0.15%、海藻酸钠0.15%的稳定剂,在25 MPa压力下均质10 min,经121℃3 s先杀菌后灌装密封,再在80℃水浴杀菌15 min生产的石斛原球茎清凉饮料色泽青绿,具有石斛特有的青草香味,酸甜可口,细腻爽口,有较好的风味、品质和稳定性。
As the main raw material, Dendrobium candidum protocorms, adding up a certain amount ofPanax quinquefolius exWact, assisting with a certain proportion of rock candy and citric acid, which is scientifically processed to a cool type functional beverage beneficial to human health. In this article, some aspects of Dendrobium candidum protocorms, such as color protection, beverage formula and stability are studied. It shows that the raw material of Dendrobium candidum protocorms could effectively prevent from browning in the subsequent processing by blanching in the concentration of 300 mg/kg zinc acetate, with pH 7.5 and temperature of 90 ~C aqueous solution for 1.5 minute. The formula for Dendrobium candidum protocorms cool drink is 8% Dendrobium juice, 0.2% Panax quinquefolius extract, 0.13% citric acid, 12% rock candy and the rest is water. Adding up with 0.1% xanthan gum, 0.15% CMC-Na, 0.15% sodium alginate as stabilizer, through tissue homogenate at 25 MPa pressure for 10 minute, then filling and sealing after 121 ℃ sterilization for 3 s. In this production method, Dendrobiumprotocorms cool drink presents pretty green color, has a unique grass fragrance of Dendrobium, tastes delicious sweet and sour, fine and smooth as well as refreshing. Additionally, this cool drink has satisfied flavor, quality and stability.
出处
《食品工业》
CAS
北大核心
2015年第4期16-19,共4页
The Food Industry
基金
广东海洋大学2014年地方高校国家级大学生创新训练项目(CXXL2014028)
关键词
铁皮石斛球茎
饮料
配方
稳定性研究
Dendrobium candidum protocorms
drinks
formula
stability research
