红枣灵芝多糖复合饮料的研制  

Development of Compound Beverage of Red Jujube and Ganoderma lucidum Polysaccharides

作　　者：李琦[1] 张江宁[1] 叶峥 LI Qi;ZHANG Jiang-ning;YE Zheng(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan030031,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：《保鲜与加工》2022年第12期53-60,共8页Storage and Process

基　　金：山西省科技成果转化引导专项(202104021301051)。

摘　　要：研究一款以红枣和灵芝多糖为主要原料的新型饮料。以超临界CO_(2)萃取灵芝孢子油后所剩的灵芝孢子粉为原料,经水提醇沉技术获得灵芝多糖;通过单因素试验和正交试验等方法对红枣灵芝多糖复合饮料的制备及稳定性进行研究。结果表明,红枣汁最佳制备工艺为:红枣清洗去核,以液料比30∶1(mL/mg)的比例加入水,煮沸30 min后,用超声水提处理2次,超声提取70 min,温度70℃;灵芝多糖最佳提取条件为:液料比35∶1(mL/mg),提取温度40℃,超声波功率600 W下提取90 min;红枣灵芝多糖复合饮料最佳配方为:红枣汁添加量250 g/L,灵芝多糖添加量50 g/L,柠檬酸添加量15 g/L,木糖醇添加量40 g/L,壳聚糖添加量0.2 g/L。所得产品口感饱满、风味鲜美且稳定性好,是一种新型的集营养与保健于一体的多功能复合饮品。红枣灵芝多糖复合饮料的开发满足了目前功能性产品开发趋势的需求,同时,也可为优质功能性红枣产品、灵芝多糖产品的开发提供借鉴。A new type of beverage with red jujube and Ganoderma lucidum polysaccharides as the main raw materials was developed.Ganoderma lucidum polysaccharide was obtained by water extraction and alcohol precipitation technology from Ganoderma lucidum spore powder,which was the residue after supercritical CO2 extraction of Ganoderma lucidum spore oil.The preparation method and stability of the red jujube Ganoderma lucidum polysaccharide compound beverage were studied by single factor and orthogonal tests.The results showed that the best preparation technique of jujube juice was as followed:after cleaning,removing date pit,and adding water as liquid-material ratio of 30∶1(mL/mg),red jujubes were boiled for 30 min and then extracted twice by ultr-asonic for 70 min at 70℃.The optimal extraction conditons for Ganoderma lucidum polysaccharide were:liquid material ratio 35∶1(mL/mg),extraction temperature 40℃,ultrasonic power 600 W,extraction time 90 min.The opt-imal formula of the compound beverage was as follows:addition of jujube juice 250 g/L,Ganoderma lucidum polysaccharide 50 g/L,citric acid 15 g/L,xylitol 40 g/L and chitosan 0.2 g/L.The product prepared has full taste,delicious flavor and good stability,which is a new type of multi-functional composite drink integrating nutrition and health care.The development of red jujube and Ganoderma lucidum polysaccharide compound beverage meets the needs of the current trend of functional product,and also provide reference for the development of high-quality functional red jujube products and Ganoderma lucidum polysaccharide products as well.

关 键 词：红枣 灵芝多糖 饮料 加工工艺 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]