摘要
冬虫夏草深层发酵菌丝体粉水提液抗氧化活性低、口味差,限制其在营养保健型饮料中的应用。采用添加0.02g/L异抗坏血酸钠增加抗氧化活性,0.15g/L葡萄香精调节口感,开发一种冬虫夏草饮料。感官分析表明:该饮料呈浅棕黄色、酸甜适中,具有葡萄汁的香味、无异味。抗氧化活性测试表明:其清除DPPH自由基的能力和还原力均高于韩国冬虫夏草饮料。
Aqueous extracts,from mycelium in submerged fermentation liquid of Cordyceps sinensis（Berk.） Sacc.,have low antioxidant activity and unpleasant flavor.It is difficult for the aqueous extracts to be made in the functional drinks.A fruit flavored Cordyceps sinensis（Berk.）Sacc Drink was developed in this research.Sodium erythorbate at 0.02 g/L and grape essence at 0.15 g/L were used for the enhanced antioxidant and improved flavor,respectively.Sensory evaluation shows this functional drink with grape flavor is light yellow.The sour and sweet taste was moderate.Its reducing power and DPPH free radical scavenging rate were higher than those of Korea Cordyceps sinensis（Berk.）Sacc drink.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期66-69,共4页
Food Research and Development
基金
吉林省教育厅科技计划项目(2007194)
关键词
冬虫夏草
深层发酵
饮料
还原力
自由基
Cordyceps sinensis （Berk.） Sacc.
submerged fermentation
drink
reducing power
free radical
