利用蛹虫草燕麦培养残基制备功能性乳饮料的工艺研究

Development of a Functional Milk Beverage with Cultured Cordyceps Militaris Residues

以采完子实体的蛹虫草燕麦残基为原料,通过单因素和正交实验,以虫草素、腺嘌呤核苷含量和感官评价为指标,优化了功能性乳饮料的工艺配方。结果表明,蛹虫草燕麦功能性乳饮料的最佳工艺配方为蛹虫草燕麦残基1%,奶粉15%,椰子粉0.5%,白砂糖2%,0.013%的卡拉胶,0.10%(均为质量分数)单甘油脂肪酸酯,在此工艺条件下进行喷雾干燥,出风温度170℃时感官评分93分,虫草素、腺苷质量分数分别为1.1311 mg/g和0.3541 mg/g。产品呈现淡黄色,颗粒细微均匀,冲调性好,口感滑润,质地细腻,有浓郁的燕麦、牛奶香味和虫草的菌香味。

In this experiment,Cordyceps militaris residual culture medium after harvesting the sporocarp was used as the main raw materi al.The formula of functional milk beverage was optimized by single factor and orthogonal experiment.The formula of functional milk beverage was optimized by single factor and orthogonal experiment.The results showed that when Cordyceps militaris oat residue 1%,milk powder 15%,coconut powder 0.5%,granulated sugar 2%,0.013%carrageenan,0.10%mono-glycerol fatty acid ester,the taste is the best.While outlet air temperature of 170℃under the conditions of spray drying,the sense score was 93,cordycepin and adenosine content were 1.1311 mg/g and 0.3541 mg/g respectively.The product presents light yellow color,fine and even particles,good seasoning,smooth taste,fine texture,strong aroma of oats,milk and Cordyceps.