Study On The Processing Technology Of Auricularia Auricular Beverage

Auricularia auricular used as food and medicine,whose function ingredient and the characteristic are being gradually developed,has higher nutritional value and healthful efficiency.At present,the product of Auricularia auricular is mainly dried Auricularia auricular.The varieties of Auricularia auricular products are single and the added value is low.In order to increase product range and additional value of Auricularia auricular,this experiment used dried Auricularia auricular as raw material,optimized processes of spray drying,composite enzymatic hydrolysis,formula and so on,developed a new type beverage.The results showed as follow:1.By analyzing water absorption index and quality changes in soaking of Auricularia auricular,the Auricularia auricular should be soaked for 60 min at 40?.2.Based on the index of the extraction rate,the single factor test and orthogonal test was used to optimize the processing of the complex enzyme.The optimal conditions was: the mass ratio of Pectinase and Cellulase 1:2,amount of enzyme 500 U/g,enzymolysis time 105 min and enzymolysis temperature 52?.Under this optimal processing,juice extraction rate was 96.07%.3.The viscosity properties of Auricularia auricular juice were studied.The viscosity of Auricularia auricular juice rose with concentration increased,declined with temperature increased.The viscosity increased with the addition of sugar less than 6%,declines with the addition of citric acid less than 0.6%.4.Based on the index of the powder rate,the Single factor test and orthogonal test was used to optimize the processing of the spray drying.The optimal conditions was: feeding temperature 50?,entering air temperature 175?,atomizer speed 300 mL/h,maltodextrin content 60%.Under this optimal processing,the powder rate was 30.41%.5.Research on quality evaluation of Auricularia auricular powder: The total sugar content increased,the iron and melanin content decreased.The fluidity,solubility and distribution were good.6.The single factor test and orthogonal test was used to optimize the best beverage formulation.The mass ratio of Auricularia auricular powder and red jujube powder 8:2,ginger 1.5%,sugar 25%,critic acid 0.02%.7.Based on SR%,the single factor test and simplex lattice test was used to optimize the compound stabilizer.The optimal conditions was: CMC-Na 0.106%,alginate 0.133%,xanthan gum 0.084%.Under the optimal conditions,the SR% was 3.18%.8.The quality indexes of beverage: Water content is less than 5%,total sugar content is over 60%.The microbiological indicators meet the requirement of national standards.The quality is good in color,odor,taste and texture.