猴头菇冲调粉特色旅游饮品配方研制

Development of the Characteristic Tourism Beverage Formula for the Mixing Powder of Hericium erinaceus

在国家乡村振兴发展战略背景下,乡村旅游发展势头迅猛,农旅融合已经成为一种新的发展趋势。猴头菇作为乡村旅游开展采摘、研学的一大特色项目受到乡村旅游开发者的青睐,在乡村土地上大面积种植。猴头菇冲调粉特色旅游饮品的开发,对延长农旅融合产业链,打造乡村本土特色旅游购物品有着重要的意义。以猴头菇,红枣、牛奶和绵白糖为主要原料制作冲调粉,以感官评价、冲调性为评价指标,研制猴头菇冲调粉的最佳配方。通过单因素试验选择猴头菇添加量、红枣添加量、牛奶添加量以及绵白糖添加量4个因素,进行正交试验确定最佳工艺参数。结果表明, 7.4%猴头菇、38.9%红枣、46.3%乳粉含量和7.4%绵白糖含量的配比所得到的旅游饮品饮用效果最佳。

Under the background of the national rural revitalization and development strategy, rural tourism develops rapidly, and the integration of agriculture and tourism had become a new development trend. As a specific project of picking and studying in rural tourism, Hericium erinaceus was favored by rural tourism developers. Planting Hericium erinaceus on rural land was of considerable significance to extend the industry chain of agriculture and tourism integration and to create characteristic local tourism and shopping items. In this paper, the primary raw materials were Hericium erinaceus, jujube, milk, and sugar. The sensory evaluation and tonality were used as evaluation indexes to develop the best formula of Hericium erinaceus. Through a single factor test, four factors were selected, namely, the addition amount of Hericium erinaceus, the addition amount of jujube, the addition amount of milk, and the addition amount of white sugar. The results showed that the best drinking effect was obtained by the proportion of 7.4% Hericium erinaceus, 38.9% red date, 46.3% milk powder, and 7.4% soft sugar content.