香菇五汁饮料的研制

Development of A Mushroom and Five-Juice Beverage

本试验以香菇为基础原料,添加山楂、大枣、枸杞和陈皮配制成气泡水。通过正交试验,确定香菇五汁气泡水的最佳配方为香菇、大枣、山楂、枸杞和陈皮浓缩液占比依次为35%、20%、25%、5%和20%,赤鲜糖醇添加量为5.0 g/L,柠檬酸添加量为1.5 g/L,根据此工艺可制得具有香菇香气、营养价值较高的香菇五汁气泡水。

In this experiment,shiitake mushroom was used as the basic raw material,mixed with hawthorn,fructus jujubae,lycium barbarum and hesperidin in pericarpium citri tangerinae to form carbonated water.Through orthogonal test,the optimum formula of the five juice bubble water of Lentinus edodes was determined as follows:the proportion of concentrated liquid of Lentinus edodes,jujube,hawthorn,medlar and orange peel was 35%,20%,25%,5%and 20%,the addition amount of red fresh sugar alcohol was 5.0 g/L,and the addition amount of citric acid was 1.5 g/L,According to this process,shiitake mushroom carbonated water with unique flavor and high nutritional value was prepared.