大豆肽真菌多糖口服液配方的工艺优化

Optimization of the Formulation of Soybean Peptide and Fungal Polysaccharide Oral Liquid

以大豆肽粉为原料,针对需要提高免疫力的人群,通过大豆肽添加量、甜度剂、酸度剂三者的协调配比制作大豆肽真菌多糖口服液系列产品,在单因素试验基础上,利用正交试验法考察不同配方参数对其感官评定的影响,确定大豆肽真菌多糖口服液最佳配方为:大豆肽粉添加量1.5%、红糖添加量1.5%、蜂蜜添加量1.5%、木糖醇添加量5%、苹果酸添加量0.05%、羧甲基纤维素钠添加量0.4%。云芝多糖添加量0.04%和香菇多糖添加量0.05%时可获得感官体验最佳的云芝多糖大豆肽口服液和香菇多糖大豆肽口服液。大豆肽真菌多糖口服液可为免疫力低下的特殊人群提供快速吸收的营养及具有抗病毒、抗肿瘤等辅助作用,具有推广价值。

A series of products of soybean peptide and fungal polysaccharide oral liquid by the coordinated ratio of soybean peptide dosage, sweetener and acidity agent were prepared for those who need to improve their immunity. Based on single factor experiment, the effects of different formula parameters on sensory evaluation were investigated by orthogonal experiment, and the optimum formula of soybean peptide fungal polysaccharide oral liquid was determined. The formula was as follows: 1.5% soybean peptide powder, 1.5% brown sugar, 1.5% honey, 5% xylitol, 0.05% malic acid, and 0.4% sodium carboxymethyl cellulose. The best sensory experience of krestin soybean peptide oral liquid and lentinan soybean peptide oral liquid could be obtained at 0.04% krestin and 0.05% lentinan. Soybean peptide fungal polysaccharide oral liquid could provide fast absorbable nutrition for the special population with low immunity, and has the auxiliary effect of anti-virus, anti-tumor, etc. It had good popularization value.