响应面法优化猴头菇多糖提取工艺及其饮料的制备

Response surface methodology for optimizing extraction technology of polysaccharide from hericium erinaceus and preparation of its beverage

【目的】采用酶法水解猴头菇得到多糖提取液,以猴头菇多糖提取液为原料加入白砂糖、柠檬酸调配一种猴头菇多糖饮料。【方法】通过单因素试验和Box-Behnken设计-响应面法优化猴头菇多糖的提取工艺,用感官评价法,通过正交试验对猴头菇多糖饮料的配方进行了优化。【结果】猴头菇多糖最佳提取工艺为:料液比25g/mL,酶添加量2.5%,酶解温度60℃,酶解时间2.5h,多糖得率3.902%。猴头菇多糖饮料最佳配方为:猴头菇多糖添加量80%,白砂糖添加量6%,柠檬酸添加量0.2%。【结论】制备的猴头菇多糖饮料酸甜适口,为猴头菇精深产品加工提供思路。

[Objective] The polysaccharide extract of Hericium erinaceus was obtained by enzymatic hydrolysis.The polysaccharide extract of Hericium erinaceus was used as raw material to prepare a Hericium erinaceus polysaccharide beverage by adding sugar and citric acid.[Method] The extraction technology of Hericium erinaceus polysaccharide was optimized by single factor test and Box-Behnken design-response surface methodology.The formula of Hericium erinaceus polysaccharide beverage was optimized by sensory evaluation and orthogonal test.[Result] The optimum extraction technology of Polysaccharide from Hericium erinaceus was as follows:the ratio of material to liquid was 20 g/mL,the amount of enzyme added was 2.5%,the temperature of enzymatic hydrolysis was 60℃,the time of enzymatic hydrolysis was 2 h,and the yield of polysaccharide was 3.902%.The optimum formula of Hericium erinaceus polysaccharide beverage is:80% Hericium erinaceus polysaccharide,6% sugar and 0.2% citric acid.[Conclusion] The prepared beverage of Hericium erinaceus polysaccharide is sweet and sour,which provides ideas for further processing of Hericium erinaceus polysaccharide.