基于加热回流法的香菇多糖提取工艺优化及其产品研发  

Optimization of Lentinan Extraction Process Based on Heating Reflux Method and Its Product Development

作　　者：李明櫆 王梦娜 李占峰 彭帮柱[1] LI Mingkui;WANG Mengna;LI Zhanfeng;PENG Bangzhu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Luohe Weikang Biotechnology Co.,Ltd.,Luohe 462300,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]漯河微康生物科技有限公司,河南漯河462300

出　　处：《食品科技》2024年第3期210-216,共7页Food Science and Technology

基　　金：湖北省重点研发计划项目(2021BBA092)。

摘　　要：为优化基于加热回流法的香菇多糖提取工艺和研发以香菇多糖为主要活性成分的植物饮料,文章通过设计正交实验优化提取工艺,得到香菇多糖最佳提取条件为提取液pH7.0、液料比30 mL/g、加热温度80℃、加热时间60 min;香菇多糖饮料最佳风味配方为香菇多糖提取液添加量5%、柠檬酸添加量0.2%、蔗糖添加量8%。产品的可溶性固形物、总酸及总糖含量分别为8.60%、0.015 mol/L、0.38 g/mL,理化及微生物指标均符合GB/T 31326—2014《植物饮料》和GB 7101—2015《食品安全国家标准饮料》的要求。在此条件下得到的香菇多糖饮料口感柔和、酸甜适中,具有香菇多糖的特殊风味,实现了风味与营养的协调复配。In order to optimize the extraction process of lentinan based on heating reflux method and develop a plant beverage with lentinan as the main active ingredient,this study optimized the extraction process by designing orthogonal experiment.The optimal extraction conditions of lentinan were obtained as follows:the pH value of the extraction solution was 7.0,the liquid-material ratio was 30 mL/g,the heating temperature was 80℃,and the heating time was 60 min.The best flavor formula of lentinan beverage was 5%lentinan extract,0.2%citric acid and 8%sucrose.The contents of soluble solids,total acids and total sugars of the product were 8.60%,0.015 mol/L and 0.38 g/mL,respectively.The physical,chemical and microbial indicators met the requirements of GB/T 31326—2014 Botanical beverage and GB 7101—2015 national food safety standard beverages.Under these conditions,the lentinan beverage has soft taste,moderate acidity and sweetness,and has the special flavor of lentinan,realizing the coordinated combination of flavor and nutrition.

关 键 词：香菇多糖 香菇多糖饮料 正交实验 工艺优化 产品研发 

分 类 号：TS201.2[轻工技术与工程—食品科学]