CAJ | 학술논문

通过对杏鲍菇、枸杞的浸提次数和浸提条件的研究，得出了生产杏鲍菇红枣枸杞复合饮料的最佳生产工艺。并对影响复合饮料稳定性的稳定剂进行了探讨。在最佳原料配方杏鲍菇液：枸杞液为2∶1基础上，添加8%浓缩枣汁、8%白砂糖、0.12%柠檬酸和0.05%黄原胶、0.10%果胶、0.03%CMC构成的复合稳定剂可以达到较理想的稳定效果，此时得到的复合饮料具有杏鲍菇特有的鲜味和红枣、枸杞的香味，饮料质地均匀，口感爽滑。
통과대행포고、구기적침제차수화침제조건적연구，득출료생산행포고홍조구기복합음료적최가생산공예。병대영향복합음료은정성적은정제진행료탐토。재최가원료배방행포고액：구기액위2∶1기출상，첨가8%농축조즙、8%백사당、0.12%저몽산화0.05%황원효、0.10%과효、0.03%CMC구성적복합은정제가이체도교이상적은정효과，차시득도적복합음료구유행포고특유적선미화홍조、구기적향미，음료질지균균，구감상활。
Taking the extraction conditions of medlar and Pleurotus eryngii as the major factors in this paper. The processing technology of a compound beverage using pleurotus eryngii , jujube and medlar was studied. The influences of some stabilizers on the stability of this beverage were also investigated.The results showed that the optimum formula were as follows: pleurotus eryngii liquid and medlar liquid in a ratio of 2 ∶ 1, added 8 %concentrated jujube juice, 8% sugar, 0.12 % citric acid. The compound stabilizer was composed of 0.05 %xanthan gum,0.10 % pectin, 0.03 % CMC . In this way, the stabilizer may achieve better stabilizing effect. Under those conditions, the compound beverage had smooth taste, even texture, the unique flavor of pleurotus eryngii and nice flavors of medlar and jujube.