巴西菇桂花保健饮品的研制  

Research of Health Beverage of Agaricus Blazei and Osrnanthus Fragrans

作　　者：史德芳[1,2,3] 高虹[1,2,3] 何建军[1,2,3] 周明[1,2,3] 程薇[1,2,3] 王少华[1,2,3] 关健[1,2,3] 陈学玲[1,2,3] 杨德[1,2,3] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所 [2]湖北省农业科技创新中心农产品加工分中心 [3]国家食用菌加工技术研发分中心(湖北武汉),湖北武汉430064

出　　处：《农产品加工（创新版）（中）》2010年第3期8-11,15,共5页Farm Products Processing

基　　金：国家星火计划项目(2008GA760005);湖北省农业科技创新中心资助项目(2007-620-001-03)

摘　　要：以巴西菇为主要原料,研究了饮品加工过程中的浸提条件及风味调配方法。结果表明,以巴西菇多糖为考察指标的巴西菇浸提优化工艺为:浸提温度80℃,浸提时间2h,液固比15∶1(mL∶g),浸提温度和液固比的影响达到了显著水平。通过添加桂花提取液进行风味调配,得到的巴西菇桂花饮品的最佳调配比例为:巴西菇提取原液稀释比例为1∶5,桂花提取液添加量2%,蔗糖添加量5%,柠檬酸添加量0.25%。制得的饮料风味独特,营养丰富。The dried fruiting body of Agaricus blazei and Osrnanthus fragrans were used as the main raw material to produce a health beverage. Extracting condition and flavor blending technology in the production procedure of the health beverage were studied. The best extracting conditions on the basis of determination of the yield of polysaccharides were the extracting temperature 80 ℃,the extracting time 2 h,liquid to solid ratio of 15∶1 （mL∶g） while the effect of the extracting temperature and the liquid to solid ratio was extremely significant （P0.01） . The optimal formula of the beverage was the dilution rate 1∶5,the addition of Osrnanthus fragrans extract 2%,sweetener 6% and citric acid 0.25%. The beverage is characterized by pleasant taste and rich nutrients.

关 键 词：巴西菇 桂花 浸提 风味调配 饮料 

分 类 号：TS275.1[轻工技术与工程—农产品加工及贮藏工程]