银耳菌肉悬浮饮料的研究

以多糖浸出量为指标，对银耳、竹荪的浸提工艺进行优化研究，获得最佳浸提参数为：银耳浸提时间3 h，温度90℃，料水比1︰100；竹荪浸提时间3 h，温度100℃，料水比1︰110。对银耳菌肉悬浮饮料配制工艺进行优化，获得最佳参数为：银耳浸提液40 mL、竹荪浸提液30 mL、枸杞浸提液10 mL、红枣浸提液10 mL、蔗糖8.000 g/100mL、葡萄糖0.150 g/100mL、柠檬酸0.100 g/100mL、食盐0.030 g/100mL、银耳菌肉颗粒为先去除过45目筛的小颗粒后，再过40目筛的颗粒、投入量0.300 g/100mL、煮制时间20 min、黄原胶0.010 g/100mL和羧甲基纤维素钠（CMC）0.003 g/100mL复配增稠剂，接受性检验结果表明，制成的饮料风味和口感俱佳。小鼠免疫试验结果表明，小鼠脾指数、胸腺指数、巨噬细胞对鸡红细胞的吞噬率和吞噬指数均显著提高，初步证明银耳菌肉悬浮饮料有提高免疫功能的作用。

Research on Beverage Made of Suspended Context of Tremella fuciformis

It was studied that optimized extraction process of Tremella fuciformis and Dictyophora echinovolvata,putting the amount of polysaccharide as a indicator,and the best extraction parameters were acquired,that were：time of extraction 3 h,temperature 90℃,ratio of material to water 1：100 for Tremella fuciformis;time of extraction 3 h,temperature 100℃,ratio of material to water 1：110 for Dictyophora echinovolvata.It was also studied that confecting process optimization of beverage made of suspended context of Tremella fuciformus,and the best parameters were obtained,that were：cane sugar 8.000 g/100 mL,glucose 0.150 g/100mL,citric acid 0.100 g/100mL,salt 0.030 g/100mL.After removing the small ones through 45 mesh sieve,the Tremella fuciformis meat particles were then through 40 mesh sieve.And the particles last obtained below sieve were used for beverage confection.The parameters were：Tremella fuciformis context particles 0.300 g/100mL,cooking 20 min,xanthan gum 0.010 g/100mL and sodium carboxymethyl cellulose （CMC） 0.003 g/100mL as complex thickener.The acceptable test showed that the beverage had a good flavor and taste.And the results of immunological test used mice showed that the spleen index,thymus index,the phagocytic index of macrophage against chicken red blood cells were significantly increased,so the preliminary conclusion was that the beverage made of suspended context of Tremella fuciformis had the effect on enhancing immunity.