姬松茸饮品的制备工艺研究

Study on Preparation Technology of Agaricus blazei Beverage

利用纤维素酶、果胶酶、风味蛋白酶酶解姬松茸,制备姬松茸酶解液。以姬松茸酶解液为主要原料,添加蔗糖、柠檬酸和黄原胶制备姬松茸饮品。通过单因素试验和正交试验,得到最佳的姬松茸饮品配方为姬松茸酶解液添加量16%,蔗糖添加量8%,柠檬酸添加量0.12%,黄原胶添加量0.010%。在此工艺条件下,制得的姬松茸饮品具有杏仁香气,酸甜可口,口感顺滑,色泽均匀。经分析,饮品中的蛋白质含量为1.4 g/100 mL,氨基酸态氮含量为0.75 g/100 mL,多糖含量为2.2 g/100 mL,具有较高的营养价值。

The enzyme hydrolysate of Agaricus blazei was prepared by using cellulase,pectinase and flavor protease.Agaricus blazei beverage was prepared by enzymolysis solution of Agaricus blazei,adding sugar,citric acid and xanthan gum.Through single factor test and orthogonal test,the optimal formula of Agaricus blazei beverage was as follows:the dosage of Agaricus blazei enzymolysis solution was 16%,sugar was 8%,citric acid was 0.12%,and xanthan gum was 0.010%.Under these conditions,the prepared Agaricus blazei beverage has almond aroma,sweet and sour taste,smooth taste and the color and lustre are equality.According to the analysis,the protein content in the beverage is 1.4 g/100 mL,the amino acid nitrogen content is 0.75 g/100 mL,and the polysaccharide content is 2.2 g/100 mL,which has high nutritional value.