金针菇多糖提取工艺的优化及复合饮料的研制

Extraction of Flammulina Polysaccharide and Preparation Compound Beverage

以金针菇子实体为原料,采用复合酶法对金针菇多糖的提取工艺进行优化,得到最佳提取条件为:酶解温度50℃、酶解时间60 min、酶用量0.75%,在此条件下金针菇多糖的提取率为3.74%。以金针菇多糖和菊花提取液为原料生产复合饮料,以感官评分为指标,经正交试验得到饮料最佳调配比例为:金针菇多糖提取液为10%、菊花提取液为3%、蜂蜜添加量为2.5%、CMC添加量为0.15%。制得的金针菇菊花饮料风味独特,营养丰富。

Using Flammulina fruiting body as raw material, the extraction process was optimized by complex enzyme ; the best extraction conditions was hydrolysis temperature 50 ℃, enzymatic hydrolysis time 60 min, the amount of enzyme 0.75 %, in this condition, the extraction of Flammulina polysaccharide rate was 3.74 %. The compound beverage was prepared by Flammulina polysaccharide and chrysanthemum extract, the sensory score was investigated an indicator, the optimal formula of beverage was ： Flammulina polysaccharide extract 10 %, chrysanthemum extract 3 % honey 2.5 % , the CMC 0.15 %. The compound beverage of Flammulina and chrysanthemum was unique flavor and nutrient-rich.