摘要
为丰富功能性饮料市场,以灵芝孢子粉为原料制备一款功能性饮料,以灵芝孢子粉浸提液添加量、山楂枸杞浸提液添加量、甘草浸提液添加量、木糖醇添加量为考查因素进行单因素试验,采取正交试验筛选出最优工艺。结果表明,灵芝孢子粉浸提液添加量为10%,山楂枸杞浸提液添加量为7.5%,甘草浸提液添加量为2.5%,木糖醇添加量为14%时,感官评分最高。此时产品呈浅褐色,有灵芝孢子粉特有的气味与口感,澄清透明,无杂质沉淀,酸甜协调。
In order to enrich the functional beverage market,this study prepared a functional beverage with Ganoderma lucidum spore powder as raw material.The added amount of sugar alcohol was used as a factor to conduct a single factor test,and the optimal process was screened out by an orthogonal test.The results showed that the sensory score was the highest when the extract of Ganoderma lucidum spore powder was 10%,the extract of hawthorn and wolfberry was 7.5%,the extract of licorice was 2.5%,and the addition of xylitol was 14%.The product was light brown in color,had the unique smell and taste of Ganoderma lucidum spore powder,was clear and transparent,free of impurities,sweet and sour.
作者
钟宝
向思敏
台雪月
郑萍
王昱凯
陆宇轩
阮石
李凤林
ZHONG Bao;XIANG Simin;TAI Xueyue;ZHENG Ping;WANG Yukai;LU Yuxuan;RUAN Shi;LI Fenglin(School of Food Technology,Jilin Agricultural Science and Technology University,Jilin,Jilin 132101,China;School of Food Science and Engineering,Changchun University,Changchun,Jilin 130022,China)
出处
《农产品加工》
2024年第13期43-46,共4页
Farm Products Processing
基金
吉林省教育厅项目“灵芝孢子粉饮品制备、成分分析及功能活性研究”(JJKH20230437KJ)
吉林农业科技学院博士基金(2021012)。
关键词
灵芝孢子粉
复合饮料
工艺研究
Ganoderma lucidum spore powder
compound beverage
process research
