灵芝孢子粉复合饮料的加工工艺研究

Research on Processing Technology of Ganoderma lucidum Spore Powder Compound Beverage

为丰富功能性饮料市场,以灵芝孢子粉为原料制备一款功能性饮料,以灵芝孢子粉浸提液添加量、山楂枸杞浸提液添加量、甘草浸提液添加量、木糖醇添加量为考查因素进行单因素试验,采取正交试验筛选出最优工艺。结果表明,灵芝孢子粉浸提液添加量为10%,山楂枸杞浸提液添加量为7.5%,甘草浸提液添加量为2.5%,木糖醇添加量为14%时,感官评分最高。此时产品呈浅褐色,有灵芝孢子粉特有的气味与口感,澄清透明,无杂质沉淀,酸甜协调。

In order to enrich the functional beverage market,this study prepared a functional beverage with Ganoderma lucidum spore powder as raw material.The added amount of sugar alcohol was used as a factor to conduct a single factor test,and the optimal process was screened out by an orthogonal test.The results showed that the sensory score was the highest when the extract of Ganoderma lucidum spore powder was 10%,the extract of hawthorn and wolfberry was 7.5%,the extract of licorice was 2.5%,and the addition of xylitol was 14%.The product was light brown in color,had the unique smell and taste of Ganoderma lucidum spore powder,was clear and transparent,free of impurities,sweet and sour.