猴头菇与四君子汤配伍饮料的研究

Study on the Compatible Beverage of Hericium erinaceus and Sijunzi Decoction

为了确定猴头菇与四君子汤配伍的养胃口服液制备工艺及配方,将模糊数学综合评判法应用于养胃口服液的感官评价,并结合单因素及正交试验进行研究。结果表明:水提工艺为煎煮时间1 h、加水量10倍、煎煮2次、浸泡2 h;药食配方比例为党参∶茯苓∶白术∶炙甘草∶猴头菇≈2∶3∶3∶1∶3.9;风味配方为药膳汁20%,白砂糖4%,柠檬酸0.06%,黄原胶0.02%。此工艺配方所得产品色泽均匀、香味协调、组织细腻、酸甜可口,是一款色、香、味俱佳药膳饮品,具有广阔开发前景。

To determine the preparation technology and ingredients of YangweiSijun Decoction,a compatible beverage of Hericium erinaceus and Sijunzi Decoction,the fuzzy comprehensive evaluation method was used for the quantification of sensory evaluation following the single factor and orthogonal tests.The results show that the extraction process includes decocting for 1 h with 10 times the volume of water,repeating the decoction for two times and then soaking for 2h;the ratio of medicinal ingredients is Codonopsis pilosula:Poria cocos:Atractylodes macrocephala:radix Glycyrrhizae preparata:Hericium erinaceus≈2:3:3:1:3.9;the flavour formulation is consisted of medicinal juice 20%,white granulated sugar 4%,citric acid 0.06%and xanthan gum 0.02%.The product prepared from the formulation has an uniform color,harmonious fragrance,delicate texture and sour-sweet taste;as a medicinal diet drink with excellent color,fragrance and taste,it is rather promising.