树舌多糖功能饮料的制备

Preparation of Functional Beverage by Ganoderma applanatum Polysaccharide

为优化树舌多糖功能饮料配方,以树舌多糖作为主要原料,蜂蜜、柠檬酸及木糖醇为辅料。在单因素试验基础上,以感官评分为评价指标,采用正交试验优化树舌多糖功能饮料各组分的配比。结果表明,树舌多糖功能饮料最佳配比为树舌多糖0.1%、蜂蜜6%、柠檬酸0.2%、木糖醇5%。在此配方下所制得的树舌多糖功能饮料整体颜色淡褐色,组织状态分布均匀清澈,无异味,酸甜适中,口感较佳,适宜饮用。

A new functional beverage was prepared by Ganoderma applanatum polysaccharide as the main raw material with the addition of honey,citric acid and xylitol.The sensory evaluation was used as the reference index,and the functional beverage formula was optimized by single factor experiment and orthogonal test.The results suggested that the optimal formula was Ganoderma applanatum polysaccharide 0.1%,honey 6%,citric acid 0.2%and xylitol 5%.Under this formula,the beverage was light brown,evenly distributed and clear,no peculiar smell,good taste with sweet and sour,and suitable for drinking.