以感官得分和离心沉淀率为评价指标,探讨了加热时间、加水量以及原料、复合稳定剂(质量比为1:2的卡拉胶和魔芋精粉)和复合甜味剂(质量比为1:2的蔗糖和蜂蜜)的配比对银耳百合饮料质量的影响,采用正交试验对其配方进行了优化,确定了该饮料加工的关键工艺条件和适宜配方。适宜的加热条件是将浸泡后的银耳和百合加入到其总质量(干重)40倍的纯净水中于90-95℃加热40min;银耳和百合的适宜质量比为8:1;最佳配方(以产品质量计)为30%银耳百合浆、15%复合甜味剂、0.3%复合稳定剂和0.1%柠檬酸。

A nutritional and delicious beverage was made from Tremella fuciformis and Lily using nonenzymatic method.The effects of heating time,water addition and the amounts of raw material,complex stabilizer (carrageenan:refined konjac flour= 1:2) and complex sweetener (sucrose:honey = 1:2) on the quality of soft drinks were studied.When soaked Tremella fuciformis and Lily were mixed with 40 times volume of distilled water as their total dry weight and heated at 90-95℃ for 40 min,the resulting beverage possessed both good sensory and stable properties.An appropriate weight ratio of Tremella fuciformis to Lily was 8 to 1.As calculated by the weight of the beverage,its optimal formula was:Tremella fuciformis and Lily mixture 30%,complex sweetener 15%,complex stabilizer 0.3% and citric acid 0.1%.