| 竹笋复合固体饮料的工艺研究 |
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| 引用本文： | 周倩,孙汉巨,王静,黄梅英,王军辉,金德保,陈寒青.竹笋复合固体饮料的工艺研究[J].农产品加工．学刊,2012(12):75-79. |
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| 作者姓名： | 周倩 孙汉巨 王静 黄梅英 王军辉 金德保 陈寒青 |
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| 作者单位： | 合肥工业大学生物与食品工程学院;香味源食品有限公司 |
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| 基金项目： | 国家自然科学基金项目(31171787);合肥工业大学学生创新基金“百千百”专项资助项目(2011—2012学年);安徽省2012年度国际科技合作项目(12030603020) |
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| 摘 要： | 以竹笋超微粉为主要原料,蓝莓、薏米、茯苓和白砂糖为辅料,开发出一种竹笋复合固体饮料。以感官评分为评价指标,通过单因素试验来确定竹笋超微粉、蓝莓、薏米、茯苓和白砂糖的添加量;在此基础上,通过L_9(34)正交试验确定原辅料的最佳配比。竹笋固体饮料最佳配方为:竹笋超微粉34%,蓝莓粉24%,薏米16%,茯苓2%和白砂糖18%,麦芽糊精6%。本研究结果将为系列竹笋超微粉的工业化生产提供理论依据。
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| 关 键 词： | 竹笋 超微粉 蓝莓 固体饮料 |
Technology of Bamboo Shoots Compound Solid Beverage |
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| ZHOU Qian,SUN Han-ju,WANG Jing,HUANG Mei-ying,WANG Jun-hui,JIN De-bao,CHEN Han-qing.Technology of Bamboo Shoots Compound Solid Beverage[J].Nongchanpin Jlagong.Xuekan,2012(12):75-79. |
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| Authors: | ZHOU Qian SUN Han-ju WANG Jing HUANG Mei-ying WANG Jun-hui JIN De-bao CHEN Han-qing |
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| Institution: | 1 (1.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei,Anhui 230009,China; 2.Xiangweiyuan Food Limited Company,Ningguo,Anhui 242300,China) |
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| Abstract: | Bamboo shoots ultrafine powder as main raw material,blueberries,barley,poria,and white sugar as the accessories,one kind of probiotic bamboo shoots solid drinks is developed.First,a sensory score as an evaluation index,the additions of the ultrafine powder of bamboo shoots,blueberries,barley,poria and white sugar are determined through single factor experiments.On this basis,L_9(3~4) orthogonal experiment is used to determine the best recipe,which is bamboo shoots ultrafine 34%,blueberry powder 24%,barley 16%,poria 2%and white sugar 18%.The results of this study provide a theoretical basis for industrial production of a series of bamboo shoot powders. |
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| Keywords: | bamboo shoot ultrafine blueberries solid beverage |
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