农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2013年
9期
32-34
,共3页
杨华%梅清清%张慧恩%陈祖满%孙金才
楊華%梅清清%張慧恩%陳祖滿%孫金纔
양화%매청청%장혜은%진조만%손금재
蓝莓汁%黑木耳%混合饮料%工艺
藍莓汁%黑木耳%混閤飲料%工藝
람매즙%흑목이%혼합음료%공예
blueberry%black fungus%compound beverage%processing technology
以蓝莓汁和黑木耳粉为主要原料制成混合果汁饮料，通过试验对其配方、稳定剂等工艺进行研究，结果表明最佳配方为蓝莓汁原浆稀释至100%后加入蔗糖含量15%，黑木耳粉含量1.0%，柠檬酸含量0.40%混合调配，得到最佳口感的混合果汁。采用卡拉胶含量0.07%，海藻酸钠含量0.25%，羟甲基纤维素钠（CMC-Na）含量0.15%作为复合稳定剂，均质条件为2次100 MPa，产品具有良好的稳定性、风味和口感。
以藍莓汁和黑木耳粉為主要原料製成混閤果汁飲料，通過試驗對其配方、穩定劑等工藝進行研究，結果錶明最佳配方為藍莓汁原漿稀釋至100%後加入蔗糖含量15%，黑木耳粉含量1.0%，檸檬痠含量0.40%混閤調配，得到最佳口感的混閤果汁。採用卡拉膠含量0.07%，海藻痠鈉含量0.25%，羥甲基纖維素鈉（CMC-Na）含量0.15%作為複閤穩定劑，均質條件為2次100 MPa，產品具有良好的穩定性、風味和口感。
이람매즙화흑목이분위주요원료제성혼합과즙음료，통과시험대기배방、은정제등공예진행연구，결과표명최가배방위람매즙원장희석지100%후가입자당함량15%，흑목이분함량1.0%，저몽산함량0.40%혼합조배，득도최가구감적혼합과즙。채용잡랍효함량0.07%，해조산납함량0.25%，간갑기섬유소납（CMC-Na）함량0.15%작위복합은정제，균질조건위2차100 MPa，산품구유량호적은정성、풍미화구감。
The compound beverage made from blueberry and black fungus is studied, and formulation, stabilizing process are investigated in this paper. The results show that the best formula is blended of blueberry juice (pure) , the sugar content of 15%, black fungus powder content 1.0%, the citric acid content of 0.40%. The use of the compound stabilizer is carrageenan content 0.07%, sodium alginate content of 0.25% and CMC-Na content of 0.15%. Homogeneous conditions at 1 000 bar for two times can be get a beverage with good stability, flavour and taste.
