绿豆银耳运动乳饮料加工工艺及其抗疲劳功能研究
|
摘要
以绿豆、银耳为主要原料,研制绿豆银耳运动乳饮料工艺,优化其最佳工艺参数。结果表明:最佳工艺参数为绿豆浆料用量35%、银耳浆料用量15%、乳粉用量2%、柠檬酸用量0.25%、绵白糖用量8%。在此条件下,绿豆银耳运动乳饮料为乳白色浓稠状液体,口感清凉酸甜适口,具有轻微豆香和乳香。小鼠负重试验结果表明:小鼠经灌胃运动饮料20 d后,小鼠负重游泳时间显著延长,说明运动乳饮料对小鼠具有一定的抗疲劳功效。
With mungbean and Tremella as the main raw materials, the technology of mung bean and white fungus sports milk drink, and the optimal process parameters were studied. The results showed that the optimum technological parameters were as follows: green soybean milk dosage35 %, Tremella pulp dosage 15 %, milk powder 2 %, citric acid 0.25 %, and sugar 8 %. Under these conditions, mungbeans Tremella sports milk drink was milky white thick liquid, taste cool and sweet palatability, with slight bean aroma and frankincense. The load-bearing test showed that after 20 d of administration of the sports drink to mice, the weight-bearing swimming time of the mice was significantly prolonged, indicating that the sports milk beverage has a certain anti-fatigue effect on mice.
With mungbean and Tremella as the main raw materials, the technology of mung bean and white fungus sports milk drink, and the optimal process parameters were studied. The results showed that the optimum technological parameters were as follows: green soybean milk dosage35 %, Tremella pulp dosage 15 %, milk powder 2 %, citric acid 0.25 %, and sugar 8 %. Under these conditions, mungbeans Tremella sports milk drink was milky white thick liquid, taste cool and sweet palatability, with slight bean aroma and frankincense. The load-bearing test showed that after 20 d of administration of the sports drink to mice, the weight-bearing swimming time of the mice was significantly prolonged, indicating that the sports milk beverage has a certain anti-fatigue effect on mice.
引文
[1]李响,施洪飞,韩雍,等,小米绿豆速溶复合粉加工工艺[J].食品工业, 2016, 37(2):125-128.
[2]魏清秀,郭成宇.调整生产工艺提高绿豆沙饮料口感的研究[J].食品科技, 2015, 40(10):78-83.
[3]李宇,李倩倩.紫糯玉米和绿豆复合发酵乳饮料的研制[J].食品工业, 2014, 35(12):130-132.
[4]郭红珍,申磊,李新.海带绿豆饮料的工艺研究[J].河南工业大学学报(自然科学版), 2014, 35(4):100-103.
[5]范方宇,杨勇钢,何果,等.五谷复合乳饮料的制备[J].食品科技,2013, 38(12):114-116.
[6]张姗姗,吴琼,王冰聪.银耳多糖对花生蛋白饮料稳定性的影响[J].食品科技, 2017, 42(7):200-204.
[7]吴琴,陶瑞霄,迟原龙,等.银耳粗多糖的理化特性研究[J].食品科技, 2016, 41(12):149-153.
[8]尚校兰,张春丹,张兰,等.银耳黄瓜饮料的研制及超高压灭菌对其品质的影响[J].食品与发酵工业, 2016, 42(11):162-166.
[9]孟秀梅,李明华,张兰,等.响应面优化雪莲果银耳饮料配方的研究[J].食品工业, 2016, 37(5):141-144.
[10]胡嘉杰,康正雄,李洪亮,等.蓝莓果粒酸乳饮料加工工艺研究[J].食品科技, 2017, 42(5):86-90.
[11]唐臻睿.不同增稠剂对咖啡乳饮料稳定性的影响[J].食品工业,2017, 38(3):92-94.
[12]张桂芳,陈羽红,张东杰,等.酸菜汁乳饮料稳定性的研制.食品工业, 2017, 38(2):58-61.
[13]杨旭,朱新鹏,吕远平.加工工艺对浑浊型银耳饮料稳定性的影响[J].食品与机械, 2016, 32(8):196-201.
[14]HINOJOSAROMERO D, RODRIGUEZ I, MATAPINZON Z, et al. Compressed Crystalline Bismuth and Superconductivity-An ab initio computational Simulation[J]. MRS Advances, 2017, 43(6):499-506.
[15]RAMDHONEE A, JEETAH P.Production of wrapping paper from banana fibres[J].Journal of Environmental Chemical Engineering,2017, 5(5):4298-4306.
[2]魏清秀,郭成宇.调整生产工艺提高绿豆沙饮料口感的研究[J].食品科技, 2015, 40(10):78-83.
[3]李宇,李倩倩.紫糯玉米和绿豆复合发酵乳饮料的研制[J].食品工业, 2014, 35(12):130-132.
[4]郭红珍,申磊,李新.海带绿豆饮料的工艺研究[J].河南工业大学学报(自然科学版), 2014, 35(4):100-103.
[5]范方宇,杨勇钢,何果,等.五谷复合乳饮料的制备[J].食品科技,2013, 38(12):114-116.
[6]张姗姗,吴琼,王冰聪.银耳多糖对花生蛋白饮料稳定性的影响[J].食品科技, 2017, 42(7):200-204.
[7]吴琴,陶瑞霄,迟原龙,等.银耳粗多糖的理化特性研究[J].食品科技, 2016, 41(12):149-153.
[8]尚校兰,张春丹,张兰,等.银耳黄瓜饮料的研制及超高压灭菌对其品质的影响[J].食品与发酵工业, 2016, 42(11):162-166.
[9]孟秀梅,李明华,张兰,等.响应面优化雪莲果银耳饮料配方的研究[J].食品工业, 2016, 37(5):141-144.
[10]胡嘉杰,康正雄,李洪亮,等.蓝莓果粒酸乳饮料加工工艺研究[J].食品科技, 2017, 42(5):86-90.
[11]唐臻睿.不同增稠剂对咖啡乳饮料稳定性的影响[J].食品工业,2017, 38(3):92-94.
[12]张桂芳,陈羽红,张东杰,等.酸菜汁乳饮料稳定性的研制.食品工业, 2017, 38(2):58-61.
[13]杨旭,朱新鹏,吕远平.加工工艺对浑浊型银耳饮料稳定性的影响[J].食品与机械, 2016, 32(8):196-201.
[14]HINOJOSAROMERO D, RODRIGUEZ I, MATAPINZON Z, et al. Compressed Crystalline Bismuth and Superconductivity-An ab initio computational Simulation[J]. MRS Advances, 2017, 43(6):499-506.
[15]RAMDHONEE A, JEETAH P.Production of wrapping paper from banana fibres[J].Journal of Environmental Chemical Engineering,2017, 5(5):4298-4306.