荷叶离褶伞发酵液制作保健饮料的工艺研究

为降低生产成本、提高荷叶离褶伞产品的附加值，以黄豆、玉米粉为主要原料，分别经中性蛋白酶与α-淀粉酶液化，然后将荷叶离褶伞菌接种于以豆浆、玉米汁为天然培养基的原料发酵培养，得到荷叶离褶伞豆浆玉米汁发酵液。以此发酵液为主要配料进行保健饮料研制，优化得到荷叶离褶伞饮料配方为发酵液40％、柠檬酸0．12％、羧甲基纤维素钠0．02％、白砂糖4％，在饮料中添加l％蜂蜜可增加饮料香气。各组合之间的感官质量得分差异显著，不同组合间有明显的交互作用。

Processing technology of healthy beverage from soybean milk and corn juice fermented by Lyophyllura decastes

In order to cut down cost and enhance the added value of Lyophyllum decastes product, soybeans and corn flour as the main raw material were liquefied with neutral protease and α -amylase, respectively. And then, Lyophyllum decastes was inoculated and cultivated in soybean milk and corn juice, a kind of health beverage was developed using the whole broth. It showed that the basic ingredients of the beverage added in the beverage enhanced its aroma were： fermentative broth40%, citric acid 0.12%, CMC 0.02%, sugar 4%, honey 1%. Sensory quality score revealed that each combination has a significant difference and significant interaction.