香菇饮料制备工艺的研究  

Study on Preparation Technology of Lentinus edodes Beverage

作　　者：郭霄飞 郭尚 李艳婷 李跟仓 GUO Xiaofei;GUO Shang;LI Yanting;LI Gencang(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《农产品加工》2022年第16期30-33,共4页Farm Products Processing

基　　金：山西省农业科学院特色产业重点研发专项项目“香菇反季节高产优质栽培技术研究”(YCX2019T04);山西省农业科学院科研创新团队培育专项项目“食药用菌精深加工技术研究”(YGC2019TD03)。

摘　　要：为合理利用香菇菌柄,以香菇菌柄、乌梅等食药同源物质为原材料,通过进行提取条件、澄清条件、口感调配等试验,研究香菇饮料的制备工艺。结果表明,香菇饮料最佳制备工艺为浸提次数为3次,料液比分别为1∶8,1∶6,1∶6,3次提取时间均为20 min,最佳澄清条件为壳聚糖含量为0.5 g/L,澄清温度为70℃,澄清时间为2.5 h,澄清pH值为2.5;当木糖醇含量为3 g/100 mL,蜂蜜含量为4 g/100 mL,低聚果糖含量为1 g/100 mL,感官评分最高为92.68分。In order to make rational use of stalk of Lentinus edodes fruiting body,the preparation technology of Lentinus edodes beverage was studied by using edible and drug homologous substances such as Lentinus edodes stalk and black plum as raw materials.The results showed that the best preparation technology of Lentinus edodes beverage was that the extraction times was 3,the ratio of material and water was 1∶8,1∶6 and 1∶6,respectively,the extraction time was 20 min.The best clarification conditions:chitosan content was 0.5 g/L,clarification temperature was 70℃,clarification time was 2.5 h and clarification pH value was 2.5.When xylitol content of beverage was 3 g/100 mL,honey content was 4 g/100 mL and fructooligosaccharide content was 1 g/100 mL,the highest sensory score(92.68)was awarded.

关 键 词：香菇柄 饮料 澄清 感官评价 营养成分 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]