| 果味冬虫夏草饮料的研制 |
| |
| 引用本文： | 李晓磊,赵珺,代思成,李鹏,李丹.果味冬虫夏草饮料的研制[J].食品研究与开发,2010,31(1). |
| |
| 作者姓名： | 李晓磊 赵珺 代思成 李鹏 李丹 |
| |
| 作者单位： | 长春大学农产品加工吉林省普通高等学校重点实验室,吉林,长春,130022 |
| |
| 基金项目： | 吉林省教育厅科技计划项目 |
| |
| 摘 要： | 冬虫夏草深层发酵菌丝体粉水提液抗氧化活性低、口味差,限制其在营养保健型饮料中的应用.采用添加0.02g/L异抗坏血酸钠增加抗氧化活性,0.15g/L葡萄香精调节口感,开发一种冬虫夏草饮料.感官分析表明:该饮料呈浅棕黄色、酸甜适中,具有葡萄汁的香味、无异味.抗氧化活性测试表明:其清除DPPH自由基的能力和还原力均高于韩国冬虫夏草饮料.
|
| 关 键 词： | 冬虫夏草 深层发酵 饮料 还原力 自由基 |
Research and Development of Fruit Flavored Cordyceps Sinensis(Berk.) Sacc Drink |
| |
| LI Xiao-lei,ZHAO Jun,DAI Si-cheng,LI Peng,LI Dan.Research and Development of Fruit Flavored Cordyceps Sinensis(Berk.) Sacc Drink[J].Food Research and Developent,2010,31(1). |
| |
| Authors: | LI Xiao-lei ZHAO Jun DAI Si-cheng LI Peng LI Dan |
| |
| Affiliation: | LI Xiao-lei,ZHAO Jun,DAI Si-cheng,LI Peng,LI Dan (Key Laboratory of Agricultural Products Processing in Jilin Province Universities,Changchun University,Changchun 130022,Jilin,China) |
| |
| Abstract: | Aqueous extracts,from mycelium in submerged fermentation liquid of Cordyceps sinensis(Berk.) Sacc.,have low antioxidant activity and unpleasant flavor.It is difficult for the aqueous extracts to be made in the functional drinks.A fruit flavored Cordyceps sinensis(Berk.)Sacc Drink was developed in this research.Sodium erythorbate at 0.02 g/L and grape essence at 0.15 g/L were used for the enhanced antioxidant and improved flavor,respectively.Sensory evaluation shows this functional drink with grape flavor is... |
| |
| Keywords: | Cordyceps sinensis(Berk )Sacc submerged fermentation drink reducing power free radical |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
