茯苓姬松茸饮料的制备工艺  

Development of Poria cocos-Agaricus blazei Murrill Beverage

作　　者：王振东[1] 刘世娟[1] 杨晓筱 张斯源 高如意[1] WANG Zhendong;LIU Shijuan;YANG Xiaoxiao;ZHANG Siyuan;GAO Ruyi(Jiangsu Kanion Pharmaceutical Co.,Ltd.,Lianyungang 222001)

机构地区：[1]江苏康缘药业股份有限公司,连云港222001

出　　处：《食品工业》2020年第10期1-4,共4页The Food Industry

摘　　要：以茯苓、姬松茸、灰树花、人参为主要原料,经过各种加工工艺研究制备一款具有增强免疫力功能的植物饮料。对茯苓、姬松茸、灰树花、人参4种原料进行水提、浓缩、离心过滤等工艺,获得混合提取物,对提取物进行口感调配工艺研究,采用单因素试验与正交试验方法并结合感官评价确定饮料的最佳配方。结果表明:最佳配方为混合提取物80 g/L、山梨糖醇180 g/L、柠檬酸0.9 g/L,此条件下利用苯酚-硫酸法测定饮料中粗多糖含量为1857.4 mg/L。所制备的植物饮料具有滋味好,风味纯正,口感佳,粗多糖含量高,具有增强免疫力等特点,不添加防腐剂与色素,健康安全,服用方便,易被大多数人所接受。Poria cocos,Agaricus blazei Murrill,Grifola frondosa and ginseng were used as main raw materials to prepare a plant beverage with immune enhancement function through various processing techniques.The mixed extracts were obtained by water extraction,concentration and centrifugal filtration of Poria cocos,Agaricus blazei,Grifola frondosa and ginseng.The taste of the extract was prepared,and the optimum formula of the beverage was determined by single factor experiment and orthogonal experiment combined with sensory evaluation was mixed extract 80 g/L,sorbitol 180 g/L,and citric acid 0.9 g/L.The content of polysaccharide in this beverage was 1857.4 mg/L by phenol-sulfuric acid method.The prepared vegetable beverage had the characteristics of good taste,pure flavor,good taste and high content of crude polysaccharide,which could enhance immunity.It did not add preservatives and pigments and was healthy,safe,and easy to take and was easily accepted by most people.

关 键 词：茯苓 姬松茸 灰树花 人参 正交试验 粗多糖 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]