CN110338324A - Hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage and preparation method thereof - Google Patents
Hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage and preparation method thereof Download PDFInfo
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- CN110338324A CN110338324A CN201910647976.0A CN201910647976A CN110338324A CN 110338324 A CN110338324 A CN 110338324A CN 201910647976 A CN201910647976 A CN 201910647976A CN 110338324 A CN110338324 A CN 110338324A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 68
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 32
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 99
- 239000000843 powder Substances 0.000 claims abstract description 34
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- 239000005720 sucrose Substances 0.000 claims abstract description 33
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 32
- 239000000230 xanthan gum Substances 0.000 claims abstract description 32
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 32
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 32
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- 235000010417 guar gum Nutrition 0.000 claims abstract description 31
- 239000000665 guar gum Substances 0.000 claims abstract description 31
- 229960002154 guar gum Drugs 0.000 claims abstract description 31
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 21
- 240000002769 Morchella esculenta Species 0.000 claims abstract description 6
- 235000002779 Morchella esculenta Nutrition 0.000 claims abstract description 6
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- 239000000654 additive Substances 0.000 claims description 139
- 230000000996 additive effect Effects 0.000 claims description 139
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- 238000007689 inspection Methods 0.000 claims description 3
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- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
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- 238000012545 processing Methods 0.000 abstract description 5
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- 238000003860 storage Methods 0.000 description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000221638 Morchella Species 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to food processing technology fields, more particularly to a kind of hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage and preparation method thereof, Morchella esculenta (L.) Pers sporophore is polished into fine powder, semen sojae atricolor powder, black rice powder, Semen sesami nigrum powder, sucrose, citric acid, maltodextrin, guar gum, CMC, xanthan gum is added and is deployed；It is sterilized after mixing.The product mouthfeel that the present invention obtains is delicious, agreeably sweet, full of nutrition, be a kind of delicious, healthy, natural, the pure health food of collection.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of hickory chick black soya bean and black rice Semen sesami nigrum complex solids
Beverage and preparation method thereof.
Background technique
Hickory chick (Morchella) also known as positive sparrow bacterium, sheep tripe dish, sheep tripe mushroom, maize bacterium[1]Deng because of its shape sheep tripe alike in spirit
And it gains the name.Hickory chick is a kind of wild edible fungus while being also a kind of precious edible and medicinal fungi.Its delicious flavour, have it is special
Fragrance, have laudatory title " after in bacterium ".Nutritive value with higher and medicinal, health value.In Ancient Times in China, Li Shi
Just have in precious Compendium of Material Medica recorded；Its sweet in flavor, cold in nature, nontoxic, tool healthy intestinal, aid digestion, phlegm-eliminiating and qi-regulating, kidney tonifying
Establishing-Yang, liver protection, brain refreshing and other effects.However, hickory chick fresh goods have the defects that it is depot poor, if not in time at processing
Reason will occur to aoxidize discoloration in a short period of time, cause largely to lose in hickory chick storage transportational process.Therefore, it is
The market for preferably opening up hickory chick, improves the deep processing and utilizability of hickory chick, develops what easily storage was easily circulated
The solid beverage for meeting modern alimentary health-care function of high nutritive value is, it can be achieved that value added by manufacture.
Exploitation in relation to hickory chick functional food, foreign study personnel are mainly using Morchella esculenta (L.) Pers mycelium as main former material
Material preparation has the seasoning of fresh effect being loved by consumers.Domestic hickory chick functional food then focuses primarily upon function
Energy property oral solution, nutrition fortifier, morel beverage, hickory chick health care product and hickory chick compound health milk beverage etc. are ground
Hair.
Summary of the invention
The present invention in order to overcome the defects of the prior art described above, provides a kind of hickory chick black soya bean and black rice Semen sesami nigrum complex solid
Beverage and preparation method thereof.
The specific technical proposal is:
Hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage, is prepared from the following raw materials:
Hickory chick is 10-15 parts, black compound is 45-50 parts, sucrose addition is 30-35 parts, citric acid additive amount,
CMC additive amount, xanthan gum additive amount, guar gum additive amount are at 1-1.6 parts, 0.05-1 parts of maltodextrin；
The black compound includes, according to quality than semen sojae atricolor: black rice: Semen sesami nigrum 2:2:1.
The preparation method of the hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage, comprising the following steps:
(1) Morchella esculenta (L.) Pers sporophore is polished into fine powder, by 120 mesh standard inspection sieves, graininess is not presented in fine powder；
(2) weigh corresponding hickory chick powder, be added semen sojae atricolor powder, black rice powder, Semen sesami nigrum powder, sucrose, citric acid,
Maltodextrin, guar gum, CMC, xanthan gum are deployed；
(3) deployed powder is mixed；
(4) the low temperature regime sterilization within 40 DEG C is controlled in microwave power 700W, working frequency 2450MHz, temperature, continuously
Sterilization 3 times, each duration 30s；
(5) it is packed again after sterilizing in progress quality examination and evaluation.
Beneficial effects of the present invention are mainly manifested in following aspect:
Beichuan, Sichuan hickory chick local characteristic is obvious, and the present invention provides hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage
And preparation method thereof, it proposes Sichuan Province Beichuan County characteristic hickory chick solid beverage technological parameter, excavates Speciality Foods, arrangement has
It is theoretical to close foods processing technique, provides material for new type health health food development, the product mouthfeel deliciousness of acquisition, sweet tea without
It is greasy, it is full of nutrition, be a kind of delicious, healthy, natural, the pure health food of collection.
Detailed description of the invention
The present invention is described in further detail below in conjunction with specification drawings and specific embodiments, in which:
Fig. 1 is influence of the CMC additive amount of the present invention to hickory chick solid beverage；
Fig. 2 is influence of the xanthan gum additive amount of the present invention to hickory chick solid beverage；
Fig. 3 is influence of the guar gum additive amount of the present invention to hickory chick solid beverage；
Fig. 4 a is CMC of the present invention and guar gum on the response surface figure influenced on hickory chick solid beverage；
Fig. 4 b is CMC of the present invention and guar gum on the contour map influenced on hickory chick solid beverage；
Fig. 5 a is xanthan gum of the present invention and guar gum on the response surface figure influenced on hickory chick solid beverage；
Fig. 5 b is xanthan gum of the present invention and guar gum on the contour map influenced on hickory chick solid beverage；
Fig. 6 is the influence that black soya bean and black rice Semen sesami nigrum of the present invention addition compares hickory chick solid beverage；
Fig. 7 is influence of the black soya bean and black rice Semen sesami nigrum total addition level of the present invention to hickory chick solid beverage；
Fig. 8 is influence of the hickory chick additive amount of the present invention to hickory chick solid beverage；
Fig. 9 is influence of the sucrose addition of the present invention to hickory chick solid beverage；
Figure 10 is influence of the citric acid additive amount of the present invention to hickory chick solid beverage；
Figure 11 is influence of the maltodextrin additive amount of the present invention to hickory chick solid beverage；
Figure 12 a is hickory chick of the present invention and the black compound response surface figure influenced on hickory chick solid beverage；
Figure 12 b is hickory chick of the present invention and the black compound contour map influenced on hickory chick solid beverage；
Figure 13 a is hickory chick of the present invention and the response surface figure that sucrose influences hickory chick solid beverage；
Figure 13 b is hickory chick of the present invention and the contour map that sucrose influences hickory chick solid beverage；
Figure 14 a is hickory chick of the present invention and the response surface that citric acid influences hickory chick solid beverage；
Figure 14 b is hickory chick of the present invention and the contour map that citric acid influences hickory chick solid beverage；
Figure 15 a is the black compound response surface figure influenced with sucrose on hickory chick solid beverage of the present invention；
Figure 15 b is the black compound contour map influenced with sucrose on hickory chick solid beverage of the present invention；
Figure 16 a is the black compound response surface figure influenced with citric acid on hickory chick solid beverage of the present invention；
Figure 16 b is the black compound contour map influenced with citric acid on hickory chick solid beverage of the present invention；
Figure 17 a is the response surface figure that sucrose of the present invention and citric acid influence hickory chick solid beverage；
Figure 17 b is the contour map that sucrose of the present invention and citric acid influence hickory chick solid beverage.
Specific embodiment
It is described in conjunction with the embodiments technical solution of the present invention.
Hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage, is prepared from the following raw materials:
Hickory chick is 1.89g, black compound is 7.11g, sucrose addition 4.90g, citric acid additive amount be 0.19g,
CMC 0.15g, xanthan gum 0.24g, guar gum 0.18g, maltodextrin 0.01g；
The black compound includes, according to quality than semen sojae atricolor: black rice: Semen sesami nigrum 2:2:1.
The preparation method of the hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage, comprising the following steps:
(1) Morchella esculenta (L.) Pers sporophore is polished into fine powder, by 120 mesh standard inspection sieves, graininess is not presented in fine powder；
(2) weigh corresponding hickory chick powder, be added semen sojae atricolor powder, black rice powder, Semen sesami nigrum powder, sucrose, citric acid,
Maltodextrin, guar gum, CMC, xanthan gum are deployed；
(3) deployed powder is mixed；
(4) the low temperature regime sterilization within 40 DEG C is controlled in microwave power 700W, working frequency 2450MHz, temperature, continuously
Sterilization 3 times, each duration 30s；
(5) it is packed again after sterilizing in progress quality examination and evaluation.
The index of the hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage is detected and analyzed below.
One, test experience method:
1, hickory chick solid beverage thickens agent prescription
CMC additive amount, choosing CMC additive amount respectively is 0.12g, 0.15g, 0.18g, 0.21g, 0.24g, black soya bean and black rice
Semen sesami nigrum additive amount is 7.5g, and adding proportion 2:2:1, hickory chick additive amount is 1.8g, sucrose addition 4.95g, lemon
Sour additive amount is 0.03g, and the additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, and guar gum additive amount is
0.15g first observes powder, brews with 50ml water, and the optimal additive amount of CMC is determined using sensory evaluation method.
Xanthan gum additive amount, respectively choose xanthan gum additive amount be 0.18g, 0.21g, 0.24g, 0.27g, 0.30g, it is black
Beans black rice Semen sesami nigrum additive amount is 7.5g, and adding proportion 2:2:1, hickory chick additive amount is 1.8g, and sucrose addition is
4.95g, citric acid additive amount are 0.03g, and the additive amount of maltodextrin is 0.1g, and CMC additive amount is 0.15g, and guar gum adds
Dosage is 0.15g, first observes powder, is brewed with 50ml water, and the optimal addition of xanthan gum is determined using sensory evaluation method
Amount.
Guar gum additive amount, respectively choose guar gum additive amount be 0.12g, 0.15g, 0.18g, 0.21g, 0.24g, it is black
Beans black rice Semen sesami nigrum additive amount is 7.5g, and adding proportion 2:2:1, hickory chick additive amount is 1.8g, and sucrose addition is
4.95g, citric acid additive amount are 0.03g, and the additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, CMC addition
Amount is 0.15g, first observes powder, brews with 50ml water, the optimal additive amount of guar gum is determined using sensory evaluation method.
According to the center combination experimental design principle of Design expert software Box-Bebnken, in single factor experiment
On the basis of, determine that response surface designs the optimum range of each factor, choosing CMC, guar gum, xanthan gum is independent variable, in Dan Yin
The test result of element shows that CMC additive amount is 0.18g, and xanthan gum additive amount is 0.24g, and guar gum additive amount is 0.18g,
Respective single factor test level is best.Basic, normal, high experimental level according to each independent variable is respectively -1,0 ,+1 coding, is obtained
Factor and level code are simultaneously shown in Table 1.
1 response surface factor of table and level
2, hickory chick solid beverage formula technique
Black soya bean and black rice Semen sesami nigrum adds ratio, and black soya bean and black rice Semen sesami nigrum total addition level is 7.5g, and addition is than being respectively 1:1:
1,1:2:1,2:2:1,2:1:2,2:2:2, hickory chick additive amount are 1.8g, sucrose addition 4.95g, citric acid additive amount
For 0.03g, the additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, guar gum
Additive amount is 0.15g, first observes powder, brews with 50ml water, black soya bean and black rice Semen sesami nigrum is determined using sensory evaluation method most
Good addition ratio.
Black soya bean and black rice Semen sesami nigrum optimum addition, choose black soya bean and black rice Semen sesami nigrum total addition level be respectively 5.5g, 6.5g,
7.5g, 8.5g, 9.5g, addition is than being 2:2:1, and hickory chick additive amount is 1.8g, sucrose addition 4.95g, and citric acid adds
Dosage is 0.03g, and the additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, Guar
Bean gum additive amount is 0.15g, first observes powder, brews with 50ml water, the black sesame of black soya bean and black rice is determined using sensory evaluation method
The optimal additive amount of fiber crops.
Hickory chick additive amount, the additive amount for choosing hickory chick respectively is 1.2g, 1.5g, 1.8g, 2.1g, 2.4g, and semen sojae atricolor is black
Rice Semen sesami nigrum additive amount is 7.5g, adding proportion 2:2:1, sucrose addition 4.95g, and citric acid additive amount is 0.03g,
The additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, and guar gum additive amount is
0.15g first observes powder, brews with 50ml water, and the optimal additive amount of hickory chick is determined using sensory evaluation method.
Sucrose addition, choosing sucrose addition respectively is 4.9g, 4.95g, 5.0g, 5.05g, 5.10g, and black soya bean and black rice is black
Sesame additive amount is 7.5g, and adding proportion 2:2:1, hickory chick additive amount is 1.8g, and citric acid additive amount is 0.03g, malt
The additive amount of dextrin is 0.1g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, and guar gum additive amount is
0.15g first observes powder, brews with 50ml water, and the optimal additive amount of sucrose is determined using sensory evaluation method.
Citric acid additive amount, choosing citric acid additive amount respectively is 0.01g, 0.02g, 0.03g, 0.04g, 0.05g, semen sojae atricolor
Black rice Semen sesami nigrum additive amount be 7.5g, adding proportion 2:2:1, hickory chick additive amount be 1.8g, sucrose addition 4.95g,
The additive amount of maltodextrin is 0.1g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, and guar gum additive amount is
0.15g first observes powder, brews with 50ml water, and the optimal additive amount of citric acid is determined using sensory evaluation method.
Maltodextrin additive amount, respectively choose maltodextrin additive amount be 0.05g, 0.10g, 0.15g, 0.20g,
0.25g, black soya bean and black rice Semen sesami nigrum additive amount are 7.5g, and adding proportion 2:2:1, hickory chick additive amount is 1.8g, sucrose addition
Amount is 4.95g, and citric acid additive amount is 0.03g, and xanthan gum additive amount is 0.21g, and CMC additive amount is 0.15g, guar gum
Additive amount is 0.15g, first observes powder, is brewed with 50ml water, determines that maltodextrin is optimal using sensory evaluation method and adds
Dosage.
According to the center combination experimental design principle of Design expert software Box-Bebnken, in single factor experiment
On the basis of, it determines that response surface designs the optimum range of each factor, chooses hickory chick, black compound (black soya bean and black rice Semen sesami nigrum), sugarcane
Sugar, citric acid are independent variable, show that hickory chick additive amount is 0.18g in the test result of single factor test, black compound additive amount is
7.5g, sucrose addition 4.95g, it in respective single factor test level is best that citric acid additive amount, which is 0.03g.,.According to respective
The basic, normal, high experimental level of variable is respectively -1,0 ,+1 coding, obtains factor and level code and is shown in Table 2.
2 response surface factor of table and level
3, the detection of quality index
Organoleptic indicator's evaluation, selects 8 trained estimators to carry out marking evaluation according to following sensory evaluation criteria, will
8 groups of data are averaged, sensory evaluation criteria such as table 3.
3 sensory evaluation criteria of table
Physical and chemical index evaluation, determination of moisture use GB5009.2-2010 direct drying method；The measurement of total reducing sugar uses GB/T
5009.7-2008 direct titrimetric method；The measurement of fat uses GB/T 5009.6-2003 soxhlet extraction methods；Protein determination uses
GB 5009.5-2010 Kjeldahl's method.
Hygiene evaluation, total plate count measurement are measured using GB 4789.2-2010 method；The measurement of coliform is adopted
It is measured with GB/T 4789.3-2010 method.
Data process&analysis, each experiment are repeated 3 times, and data are shown with mean+/-standard error, and data use
Excel software carries out Data Analysis Services and maps.
Physical and chemical index evaluation, determination of moisture use GB5009.2-2010 direct drying method；The measurement of total reducing sugar uses GB/T
5009.7-2008 direct titrimetric method；The measurement of fat uses GB/T 5009.6-2003 soxhlet extraction methods；Protein determination uses
GB 5009.5-2010 Kjeldahl's method.
Hygiene evaluation, total plate count measurement are measured using GB 4789.2-2010 method；The measurement of coliform is adopted
It is measured with GB/T 4789.3-2010 method.
Data process&analysis, each experiment are repeated 3 times, and data are shown with mean+/-standard error, and data use
Excel software carries out Data Analysis Services and maps.
Two, testing result
1, hickory chick solid beverage thickens agent prescription
Determine CMC additive amount, Fig. 1 is shown in influence of the CMC additive amount to hickory chick solid beverage.When CMC additive amount 0.18g,
Sensory evaluation scores are gradually increased with the increase of CMC additive amount；When additive amount is 0.18g, sensory evaluation scores are up to 79.6；Later
With the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, CMC additive amount is determined as 0.18g.
Determine xanthan gum additive amount, Fig. 2 is shown in influence of the xanthan gum additive amount to hickory chick solid beverage.Xanthan gum additive amount
When 0.24g, sensory evaluation scores are gradually increased with the increase of xanthan gum additive amount；When additive amount is 0.24g, sensory evaluation scores highest
It is 82.6；Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, xanthan gum additive amount is determined as 0.24g.
Determine guar gum additive amount, Fig. 3 is shown in influence of the guar gum additive amount to hickory chick solid beverage.Guar gum additive amount
When 0.18g, sensory evaluation scores are gradually increased with the increase of guar gum additive amount；When additive amount is 0.18g, sensory evaluation scores highest
It is 75.1；Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, guar gum additive amount is determined as 0.18g.
Response surface experimental result, to thickener CMC (A), xanthan gum (B), guar gum (C) in solid beverage carried out three because
Plain three horizontal respone surface analysis test, experimental design and the results are shown in Table 4, be carried out using Design Expert software to table data
Secondary multiple regression fitting, obtains the multinomial regression equation of binary of independent variable A, B, C: sensory evaluation scores=+ 87.60-0.88*A-
0.75*B-2.63*C-0.50*A*B-1.75*A*C-3.00*B*C-2.43*A2-2.68*B2-4.93*C2
4 solid beverage thickener response surface experimental design of table and result
The ANOVA variance analysis that binomial model is carried out to model, is shown in Table 5.It is investigated from variance analysis and the coefficient of determination
The reliability of model.As shown in Table 5, model p < 0.0001, show regression variance in extremely significant, it is statistically significant；Lose quasi- item
P=0.5413 shows that this method is reliable, and the quasi- true analysis of party's differential mode has realistic meaning；Factors A, B, C, AC, BC and
Binomial A2、B2、C2Extremely significant horizontal (p < 0.001) is reached；It can be seen that 3 factors in conjunction with F value to drink hickory chick solid
Expect thickening effect influence sequence be respectively Guar it is good > CMC > xanthan gum；Model R2 adj=0.9846 illustrates the model established
Experimental fit degree is good, can be used for the prediction and analysis of hickory chick solid beverage consistency.
The variance analysis of 5 regression model of table
Note: * * is p < 0.001, and difference is extremely significant；It * is p < 0.05, significant difference
Response surface Surface Analysis is analyzed experimental result using Design-expert 8.6.0 software, is made a response
The 3D and contour plots analysis figure in face.By Fig. 4 a, Fig. 4 b, Fig. 5 a, Fig. 5 b, Fig. 6 it is found that CMC and Guar is good, xanthan gum and Guar
Reciprocation between glue, which has solid beverage consistency sensory evaluation scores, to be significantly affected.It is consistent with the results of analysis of variance.
2, hickory chick solid beverage thickener response surface confirmatory experiment
Response surface experiments prediction hickory chick solid beverage thickener optimum proportioning are as follows: CMC 0.15g, xanthan gum 0.24g,
Guar gum 0.18g.Solid beverage sensory evaluation scores are up to 86.0889 under this condition.In order to verify the feasibility of model, to best
After condition is verified, product sensory scoring approaches with predicted value up to 86, illustrates that model can preferably predict actual conditions.
Determine that black soya bean and black rice Semen sesami nigrum adds ratio, the influence that the addition of black soya bean and black rice Semen sesami nigrum compares hickory chick solid beverage is shown in
Fig. 7.When the addition of black soya bean and black rice Semen sesami nigrum is than 2:2:1, sensory evaluation scores are gradually increased with the increase of ratio；Addition is than being 2:2:1
When, sensory evaluation scores are up to 79.6；Later with the increase of addition ratio, sensory evaluation scores are gradually decreased.Therefore, black soya bean and black rice is black
Sesame most preferably adds ratio and is determined as 2:2:1.
Determine black soya bean and black rice Semen sesami nigrum total addition level, shadow of the black soya bean and black rice Semen sesami nigrum total addition level to hickory chick solid beverage
Sound is shown in Fig. 8.When black soya bean and black rice Semen sesami nigrum total addition level is 7.5g, sensory evaluation scores are gradually increased with the increase of additive amount；Addition
When amount is 7.5g, sensory evaluation scores are up to 78.6；Later with the increase of additive amount, sensory evaluation scores are gradually decreased.It therefore, will be black
The best total addition level of beans black rice Semen sesami nigrum is determined as 7.5g.
Determine hickory chick additive amount, Fig. 9 is shown in influence of the hickory chick additive amount to hickory chick solid beverage.Hickory chick additive amount
When for 1.8g, sensory evaluation scores are gradually increased with the increase of additive amount；When additive amount is 1.8g, sensory evaluation scores are up to 70.2；
Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, hickory chick additive amount is determined as 1.8g.
Determine sucrose addition, Figure 10 is shown in influence of the sucrose addition to hickory chick solid beverage.Sucrose addition is
When 4.95g, sensory evaluation scores are gradually increased with the increase of additive amount；When additive amount is 4.95g, sensory evaluation scores are up to 88.2；
Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, sucrose addition is determined as 4.95g.
Determine citric acid additive amount, Figure 11 is shown in influence of the citric acid additive amount to hickory chick solid beverage.Citric acid addition
When amount is 0.03g, sensory evaluation scores are gradually increased with the increase of additive amount；When additive amount is 0.03g, sensory evaluation scores are up to
88.2；Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, citric acid additive amount is determined as 0.03g.
Determine maltodextrin additive amount, Figure 12 a and figure are shown in influence of the maltodextrin additive amount to hickory chick solid beverage
12b.When maltodextrin additive amount is 0.1g, sensory evaluation scores are gradually increased with the increase of additive amount；When additive amount is 0.1g,
Sensory evaluation scores are up to 72.2；Later with the increase of additive amount, sensory evaluation scores are gradually decreased.Therefore, by maltodextrin additive amount
It is determined as 0.1g.
Four factors three have been carried out to hickory chick (A), black compound (B), sucrose (C) and citric acid (D) in sheep tripe solid beverage
The test of horizontal respone surface analysis carries out secondary multiple regression fitting to table data using Design Expert software, obtains certainly
Variables A, the multinomial regression equation of the binary of B, C and D.Sensory evaluation scores=+ 87.60+2.00*A-1.00*B-1.75*C-0.25*
D-050*A*B-0.75*A*C-0.25*A*D+1.00*B*C-0.50*B*D+0 .50*C*D-5.22*A2-2.72*B2-1.09*
C2-3.34*D2
6 hickory chick solid beverage technique response surface experimental design of table and result
The ANOVA variance analysis that binomial model is carried out to model, is shown in Table 7.It is investigated from variance analysis and the coefficient of determination
The reliability of model.As shown in Table 7, model p < 0.0001, show regression variance in extremely significant, it is statistically significant；Lose quasi- item
P=0.9953 shows that this method is reliable, and the quasi- true analysis of party's differential mode has realistic meaning；Factors A, B, C and binomial
A2、B2、D2Extremely significant horizontal (p < 0.001) is reached；It can be seen that 4 factors to hickory chick solid beverage effect in conjunction with F value
Influence sequence be respectively hickory chick > sucrose > black compound > citric acid；Model R2 adj=0.9846 illustrates that the model established is real
It tests that degree of fitting is good, can be used for the prediction and analysis of hickory chick solid beverage technique.
The variance analysis of 7 hickory chick solid beverage technique regression model of table
Note: * * is p < 0.001, and difference is extremely significant；It * is p < 0.05, significant difference
Experimental result is analyzed using Design-expert 8.6.0 software, makes a response the 3D and contour in face
Analysis chart.By Figure 13 a, Figure 13 b, Figure 14 a, Figure 14 b, Figure 15 a, Figure 15 b, Figure 16 a Figure 17 a, Figure 17 b it is found that the result with
The results of analysis of variance is consistent.
3, hickory chick solid beverage technique response surface confirmatory experiment
The hickory chick solid beverage technique optimum proportioning of response surface experiments prediction are as follows: hickory chick additive amount is 1.89g, black multiple
Conjunction additive amount is 7.11g, sucrose addition is 4.90g and citric acid additive amount is 0.19g.Solid beverage sense organ under this condition
Scoring is up to 86.0889.In order to verify the feasibility of model, after verifying to optimum condition, product sensory scoring is reachable
86, it is close with predicted value, illustrate that model can preferably predict actual conditions.
Three, the measurement result of quality index
Physical and chemical index, moisture content < 5%.
Sanitary index, total plate count are N < 100CFU/mL；Escherichia coli are not detected.
Claims (2)
1. hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage, which is characterized in that be prepared from the following raw materials:
Hickory chick is 10-15 parts, black compound is 45-50 parts, sucrose addition is 30-35 parts, citric acid additive amount, CMC add
Dosage, xanthan gum additive amount, guar gum additive amount are at 1-1.6 parts, 0.05-1 parts of maltodextrin；
The black compound includes, according to quality than semen sojae atricolor: black rice: Semen sesami nigrum 2:2:1.
2. the preparation method of hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage according to claim 1, feature exist
In, comprising the following steps:
(1) Morchella esculenta (L.) Pers sporophore is polished into fine powder, by 120 mesh standard inspection sieves, graininess is not presented in fine powder；
(2) corresponding hickory chick powder is weighed, semen sojae atricolor powder, black rice powder, Semen sesami nigrum powder, sucrose, citric acid, malt is added
Dextrin, guar gum, CMC, xanthan gum are deployed；
(3) deployed powder is mixed；
(4) the low temperature regime sterilization within 40 DEG C, continuous sterilizing are controlled in microwave power 700W, working frequency 2450MHz, temperature
3 times, each duration 30s；
(5) it is packed again after sterilizing in progress quality examination and evaluation.
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