香菇多糖保健饮品的研制

Development for a lentinan health drink

以香菇为主要原料,采用热水浸提、超声波破壁、微波破壁以及超声波与微波相结合的破壁方法对香菇中香菇多糖的提取方法进行对比研究,选出最佳的提取方法———超声波破壁提取法,并进行超声波提取香菇多糖工艺和香菇多糖饮料配方的正交试验。结果表明:香菇多糖最佳提取工艺为:干香菇与水料液比1∶50、最佳配方,超声波破壁时间45s、超声波功率600W、香菇粉碎粒度0.2mm,此条件下香菇多糖的提取效率最高;香菇多糖饮料最佳配方为:香菇汁60%、白砂糖5%、柠檬酸0.1%、CMC0.15%和β-环状糊精0.05%。制得的香菇多糖饮料营养丰富,口感良好,吸收完全,具有一定的保健功能。

With mushroom as the main material, a comparison study was made on the extraction of lentinan from it by the methods including hot water extraction, ultrasonic wall-breaking, microwave wall-breaking and combined ultrasonic and microwave wall-breaking, to determine the optimum extraction method as ultrasonic wall-breaking. Moreover, orthogonal experiments were carried out on the technology of extracting lentinan by ultrasonic wall-breaking as well as the formula of a lentinan drink. The results indicated that the optimum extraction technology included dried mushroom ： water -- 1 ： 50, ultrasonic wall-breaking time 45 s, ultrasonic power 600 W, and mushroom micro-particle size 0.2 mm. The extraction rate of lentinan was highest under the above conditions. The optimal formula of the lentinan drink was determined as 60% mushroom juice, 5 % sugar, 0.1% citric acid, 0.15% CMC and 0.05% compound 13-cyclodextrin stabilizer. The lentinan drink obtained, with certain healthcare effects, was characterized by rich nutrients, nice taste and complete absorption.