灵芝苦荞皮低糖复合保健饮料的研制

Preparation of Low-sugar Compound Healthy Beverage with Ganoderma lucidum and Bitter Buckwheat Hull

以灵芝和苦荞皮为原料,对灵芝苦荞皮低糖复合保健饮料的工艺及复合配比进行了系统的研究。结果表明:最佳的配比为灵芝浸提液100 mL,苦荞皮浸提液为40 mL,木糖醇0.3 g/L,柠檬酸1.0 g/L。复合低糖保健饮料可溶性固形物为2.5Brix,pH值为3.5,细菌总数<100 cfu/mL,大肠菌群≤30 MPN/L,致病菌未检出。以木糖醇为甜味剂,符合大众低糖消费,原料资源丰富,具有广阔的开发前景。

Ganoderma lucidum and bitter buckwheat hull were taken as raw materials in order to study processing techniques and compound ratio of low-sugar compound healthy beverage systemically.The results showed that the best compound ratio was 100 mL of Ganoderma lucidum extract,40 mL of bitter buckwheat hull extract,0.3 g/L of xylitol and 1.0 g/L of citric acid.In the produced low-sugar compound healthy beverage,soluble solid is 2.5Brix,pH is 3.5,total number of bacteria is &lt;100 cfu/mL and coliform group is ≤ 3 MPN/L,and the pathogenic bacteria were not detected.Taking xylitol as sweetener accords with people’s low-sugar consumption trend,and it has abundant raw material resources.Therefore,the beverage has vast developing prospect.