农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
8期
33-34
,共2页
黑木耳%悬浮%饮料
黑木耳%懸浮%飲料
흑목이%현부%음료
auricularia auricula%suspended%drink
提出一种黑木耳悬浮饮料的制备方法，开发一种黑木耳营养保健饮料。该饮料以黑木耳为主要原料，经过浸泡、切片、预煮、混合调配、灭菌、灌装等加工工艺制作而成。通过正交试验确定该饮料最佳配方为黑木耳片35%，木糖醇6%，柠檬酸0.1%，柠檬酸钠0.5%，黄原胶0.05%， CMC-Na 0.1%，卡拉胶0.05%，琼脂0.05%，用RO水进行调配。
提齣一種黑木耳懸浮飲料的製備方法，開髮一種黑木耳營養保健飲料。該飲料以黑木耳為主要原料，經過浸泡、切片、預煮、混閤調配、滅菌、灌裝等加工工藝製作而成。通過正交試驗確定該飲料最佳配方為黑木耳片35%，木糖醇6%，檸檬痠0.1%，檸檬痠鈉0.5%，黃原膠0.05%， CMC-Na 0.1%，卡拉膠0.05%，瓊脂0.05%，用RO水進行調配。
제출일충흑목이현부음료적제비방법，개발일충흑목이영양보건음료。해음료이흑목이위주요원료，경과침포、절편、예자、혼합조배、멸균、관장등가공공예제작이성。통과정교시험학정해음료최가배방위흑목이편35%，목당순6%，저몽산0.1%，저몽산납0.5%，황원효0.05%， CMC-Na 0.1%，잡랍효0.05%，경지0.05%，용RO수진행조배。
A method is proposed for preparing a suspended drink of auricularia auricular, and a auricularia auricula nutrition and health drinks is developed. The beverage is made for auricularia auricula as the main raw material, through immersion, sliced, pre-cooked, mixed deployment, sterilization, filling and other processes. The optimum formula determined by orthogonal experiments is as follows: black fungus tablets 35%, xylitol 6%, citric acid 0.1%, citric acid sodium 0.5%, xanthan gum 0.05%, CMC-Na 0.1%, carrageenan 0.05%, agar 0.05%, deployment with RO water.
