作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品工业》 2010年第4期29-31,共3页

摘　　要： 以蛹虫草菌丝体发酵液为主要原料,用番茄、白砂糖调味,研制具果蔬风味的蛹虫草保健饮料。通过测定蛹虫草原液中的多糖、虫草酸的含量,结合饮料的感官评定结果,确定饮料的最佳配方。研究结果表明,对蛹虫草菌丝体及发酵液先进行冷冻处理,解冻后于80℃水浴加热2 h制得的蛹虫草原液品质最好;蛹虫草保健饮料的最佳配方是蛹虫草原液35%,番茄汁15%,白砂糖12%。所得产品具有蛹虫草及番茄果味混合的清香,甜酸可口、味道柔和。 In this study, taking mycelia of Cordyceps militaris fermentation broth as the main raw material, tomato and white sugar as seasoning material, a Cordyceps militaris health beverage with vegetable flavors is developed. By measuring the polysaccharides, Cordyceps acid in the C.militaris dope, with the results of sensory evaluation in the drink, the best formula of this drink is determined. The results show that, the beverage with best quality is obtained by freezing Cordyceps mycelia and fermentation broth prior to put it t in 80℃ water bath heating system for 2 h; and the best drink formula is： Cordyceps militaris dope 35%, tomato juice 15%, white sugar 12%. The achieved beverage showed spcial Cordyceps militaris and tomato flavor and delicious sour-sweet taste.

关 键 词： 蛹虫苹 菌丝体 发酵液 番茄 保健饮料

领　　域： [轻工技术与工程] [轻工技术与工程]