Research On The Compound Beverage Of Black Fungus Black Rice And Black Beans

With the improvement of people’s living standards, the concept of a healthy diet was gaining in popularity, in recent years, the beverage which had a nutritional function was increasingly popular. In this experiment the black fungus, black rice and black beans were taken as raw materials, and then researched on its preparation of juice, mixing, blending, homogenization and sterilization process. Finally, a new corn, fungus compound beverage with rich nutrition and good stability was developed.In this experiment, enzymatic was used to took extract juice, the cellulose was used to produce black fungus juice, the optimal enzymatic hydrolysis condition was: enzyme concentration 410 U/g, enzymolysis temperature 50℃, time 120 min; the enzymatic hydrolysis of black rice was divided into two steps,high temperature alpha amylase liquefaction and high conversion rate of saccharifying enzyme saccharification, the optimum conditions for liquefaction was: enzyme concentration 25 U/g, hydrolysis temperature 95℃, enzymolysis time 60 min, the optimum conditions for saccharification was: enzyme concentration 300 U/g, hydrolysis temperature 60℃, enzymolysis time 6 h; the neutral protease was used to produce black bean juice, the optimum hydrolysis conditions was: enzyme concentration 240 U/g, hydrolysis temperature 45℃, enzymolysis time 3 h.The total sugars, total acids, soluble solids and anthocyanin content of black fungus juice, black rice juice and black soy bean milk were first determined in the mixing experiment, and the average value of two equal volume mixed that assumes was not affected by other factors was calculated, and then the juice were mixed pairwise, the total sugar, total acid, soluble solids content and anthocyanin content of each combination were determined and compared the assumption average value with the actual measured value, analysised the degree of influence of the composite beverage physical and chemical indexes after mixing the juice, the amount of each juice was determined preliminary. Then did the L9(34)orthogonal test, the sensory score was evaluated by weighting method and the orthogonal experiment results were analysised by the range analysis, finally got the best juice ratio: black fungus juice 37.5%, black rice juice 50%, black soy bean milk 12.5%.The orthogonal design was used in the the seasoning experiment, sucrose, citric acid, honey were took as factors, the best seasoning combination of the compound beverage was: sucrose 6 g/100 m L, citric acid 0.08 g/100 m L, honey 1 g/100 m L, and the ratio of sugar and acid was 75: 1.Three stabilizers which were suitable for acidic beverages were selected in the stability experiment: xanthan gum, pectin and CMC, the suspension stability and beverage viscosity were taken as evaluation standards to electe the best stabilizer. Ultimately the optimal stabilizer combination of compound beverage was the compound of xanthan gum and CMC, and the adding amount of them was 0.1% and 0.3% respectively.The orthogonal design was used in the homogeneous experiment, and the homogeneous revolution, homogeneous time and the homogeneous temperature were used as factors. The best homogeneous conditions of the compound beverage was: homogeneous revolution 8.5 kr/min, homogeneous time 8min, homogenization temperature 40℃.In the sterilization experiments the total sugar content, total acid content, soluble solids content and other physical and chemical indicators, the total number of bacteria and other microbial index were taken as the evaluation standards, the optimal sterilization conditions of compound beverage was 121 and ℃ 5min.After making juice, mixing, blending, homogenizing and sterilizing, the black fungus black rice and black soy bean compound beverage was uniform, stable, good taste, and the color was pale brown, the protein content was 0.65%, the total sugar content was 4.42%, the total acid content was 0.87 g/kg, the soluble solids content was 10.40%, and the microbial indicators was in line with national standards.The storage experiment would be carried out in three different conditions: 4℃, 25 ℃and 37 ℃, the total sugar, total acid and other indicators of compound beverage were determinated during the storage period, then the changes of each physicochemical index and sensory quality of the beverage were analyzed, finally, the compound beverage shelf-life was three months(25℃), the total sugar content, total acid content, soluble solids content and taste, color, stability, etc. of the compound beverage had no obvious change during the storage period.