金针菇多糖复合饮料的品质控制及产品开发

Quality Control and Product Development of Flammulina velutipes Polysaccharide Compound Beverage

金针菇作为一种食药两用菌,具有非常高的营养价值和保健价值,以金针菇为主要原料研究制备金针菇多糖复合饮料。通过响应面优化确定金针菇多糖的热提取工艺;以感官评分为主要指标,通过单因素试验、正交试验优选出金针菇多糖复合饮料的最佳配方。结果表明,金针菇多糖的最佳热提取工艺为金针菇添加量4%、加热温度90℃、加热时间70 min。金针菇红枣饮料的最佳配方为红枣添加量3%、麦芽糖醇添加量4%、羧甲基纤维素钠添加量0.08%。制备的金针菇多糖复合饮料口感柔和纯正,气味协调,组织状态稳定,营养丰富,具有广阔的市场前景。

Flammulina velutipes is a kind of edible and medicinal fungus with high nutritional value.Flammulina velutipes was used as the main raw material to prepare Flammulina velutipes polysaccharide composite beverage.The thermal extraction process of Flammulina velutipes polysaccharide was determined by response surface optimization.The best formula of Flammulina velutipes polysaccharide compound beverage was optimized by single factor experiment and orthogonal experiment with sensory score as main indexes.The results showed that the optimal extraction process of Flammulina velutipes polysaccharide was as follows:Flammulina velutipes content 4%,heating temperature 90℃ and heating time 70 min.The optimal formula of Flammulina velutipes jujube beverage was as follows:the added amount of jujube 3%,maltitol 4% and sodium carboxymethyl cellulose 0.08%.The prepared Flammulina velutipes polysaccharide compound drink has soft and pure taste,harmonious smell,stable tissue state and rich nutrition.It has broad market prospect.