摘要
桑黄作为一种珍贵的食用真菌,其主要成分有多糖、黄酮、三萜等,研究发现其具有良好的增强免疫、抗氧化、抗肿瘤、抗菌等活性。本文以桑黄为主要原料,开发了一款创新型桑黄与陈皮的复合饮料。用感官评价作为指标,通过单因素实验和正交试验确定最佳水平组合,并进行理化指标测定。最佳工艺配方为桑黄∶陈皮为1∶2,复合汁添加量20%,葡萄糖添加量8%,维生素C添加量0.04%,该工艺下感官评分最高。在此条件下,其可溶性固形物含量为6.73±0.12%,pH为4.10±0.02,总酸含量为0.20±0.01%。本产品将为桑黄的深加工提供一定参考依据。
As a valuable edible fungus,Phellinus igniarius(PI)is mainly composed of polysaccharides,flavonoids,triterpenes,etc.It has been found to have good immune enhancing,antioxidant,antitumor and antibacterial activities.In this paper,an innovative composite beverage of PI and peel was developed using PI as the main raw material.Using sensory evaluation as the main index,the optimal level combination was determined by single-factor test and orthogonal test,and physicochemical indexes were measured.The best process formulation was PI∶peel=1∶2,with 20%of compound juice addition,8%of glucose addition and 0.04%of vitamin C.The highest sensory score was obtained under this process.Under this condition,its soluble solids content was 6.73±0.12%,pH=4.10±0.02,and total acid content was 0.20±0.01%.This product will provide some reference basis for the deep processing of PI in food and health products.
作者
张琨霖
司茜媛
赵娇娇
李贞景
刘欢欢
郭庆晖
ZHANG Kun-in;SI Xi-yuan;ZHAO Jiao-jiao;LI Zhen-jing;LIU Huan-huan;GUO Qing-hui(College of Food Engineering and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Power Source Beverage Co.,Ltd.,Tianjin 300000,China)
出处
《饮料工业》
2023年第5期67-72,共6页
Beverage Industry
关键词
桑黄
陈皮
复合饮料
单因素实验
正交试验
phellinus igniarius
tangerine peel
compound beverage
single factor test
orthogonal test
