| 松茸多糖的提取及其饮料制品的开发 |
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| 引用本文： | 郑俏然,张恒,李敏.松茸多糖的提取及其饮料制品的开发[J].湖北农业科学,2017,56(9). |
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| 作者姓名： | 郑俏然 张恒 李敏 |
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| 作者单位： | 1. 长江师范学院生命科学与技术学院,重庆,408100;2. 雅安职业技术学院,四川 雅安,625000 |
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| 基金项目： | 2015年重庆市教委科学技术研究项目 |
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| 摘 要： | 采用超声波法提取松茸(Tricholoma matsutake)多糖,以松茸多糖为原料,以柠檬酸、黄原胶及蔗糖为辅料,经调味而研制出的松茸多糖饮料。采用正交试验得到最佳配方:松茸多糖添加量为0.075%,蔗糖添加量为6.0%,黄原胶添加量为0.05%,柠檬酸添加量为0.10%,在此条件下加工的松茸多糖饮料色泽呈黄棕色,口感细腻,酸甜适中并伴有松茸特有的香气,具有较好的稳定性,理化及微生物指标符合国家标准。
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| 关 键 词： | 松茸(Tricholomamatsutake)多糖 饮料 正交试验 调配 |
Extraction of Tricholoma matsutake Polysaccharides and Beverage Preparation |
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| ZHENG Qiao-ran,ZHANG Heng,LI Min.Extraction of Tricholoma matsutake Polysaccharides and Beverage Preparation[J].Hubei Agricultural Sciences,2017,56(9). |
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| Authors: | ZHENG Qiao-ran ZHANG Heng LI Min |
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| Abstract: | The Tricholoma matsutake polysaccharides beverage was processed with Tricholoma matsutake polysaccharides ex-tract as raw material, and citric acid, sugar, xanthan gum as accessory material. The optimal processing parameters were Tricholoma matsutake polysaccharides 0.075%,sugar 6.0%,xanthan gum 0.05% and citric acid 0.10% by orthogonal test. Phys-ical and chemical test showed that Tricholoma matsutake polysaccharides beverage displayed bright yellowish-brown,typical ju-jube flavor, good taste with sweet and sour, and higher stability. Test still showed that microbiology index of jujube polysac-charides beverage conformed to the national food hygiene standard. |
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| Keywords: | Tricholoma matsutake polysaccharides beverage orthogonal test preparation |
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