富含香菇多糖的山楂功能性饮料的研制

为了得到一种风味良好、营养丰富的新型复合功能性饮料,该实验以香菇和山楂浓缩清汁为主要原料,优化提取工艺,得到最优的香菇粗多糖提取工艺参数为料液比为1∶25、pH=8.5、提取时间2h、温度45℃、加酶量0.5%,此时香菇多糖提取率达到6.25%。通过配方筛选正交试验,得到最优配比为香菇粗多糖0.3%、山楂浓缩汁12%、安赛蜜0.012%、柠檬酸0.3%、白砂糖8%、香精0.002%、色素0.002%。实验所得到的山楂复合饮料,实现了风味和营养的互补。

Research of Hawthorn Functional Beverage with Lentinan

In order to get a kind of new composite functional drinks with good flavor and rich nutrition, with the main raw material of mushroom and hawthorn,the experiments got the optimal extraction process parameters of the mushroom polysaccharide by the optimization of the production process, namely the leaching ratio of 25, pH = 8.5, extracting time 2h, the temperature 45℃, enzyme amount 0.5%, mushroom polysaccharide extraction rate reached 6.25%. The experiments got the optimal formula： 0.3% mushroom polysaccharide, 12% hawthorn juice concentrate, 0.012% Ann honey, 0.3% citric acid, 0.3% sugar, 0.002% essence, 0.002% pigment by the formula screening of orthogonal test. The compound beverage realized the complementation of the flavor and nutrition.