%0 Journal Article
%T 绣球菌–枸杞复合饮料的研制<br>Preparation of Complex Beverage of <i>Sparassis crispa</i> and <i>Lycium chinense</i> Miller
%A 宁文豪
%A 贾丰
%J Hans Journal of Agricultural Sciences
%P 1169-1180
%@ 2164-5523
%D 2023
%I Hans Publishing
%R 10.12677/HJAS.2023.1312159
%X 绣球菌与枸杞都是药食同源性食物，二者都具有丰富的营养功效。本研究以绣球菌和枸杞为主要原料，辅以蜂蜜、柠檬酸等，根据复合饮料的一系列加工工艺，对绣球菌–枸杞复合饮料的配方工艺进行了优化，目的在于结合两者的诸多营养价值和功效，研制出一款营养价值高、口感好的复合饮料。研究方法主要采用单因素和正交试验，以感官评价值为考察指标，进行复合饮料的配方优化。研究结果显示，通过测定总糖含量和沉淀率分别得到了绣球菌的制汁工艺为浸提温度60℃，浸提时间90 min。枸杞汁的澄清条件为：果胶酶0.1%、澄清温度50℃、时间3 h。绣球菌–枸杞复合饮料的最佳配方为：绣球菌汁与枸杞汁的体积比(V/V)为3:1、蜂蜜添加量为8%、柠檬酸添加量为0.06%。在此条件下得出的复合饮料，通过感官评定评分标准得出感官评分为86，同时具有绣球菌特有的鲜味和枸杞的香味。成功结合了两者的营养功效，滋味酸甜爽口，口感细腻爽滑。<br />
Both <i>Sparassis crispa</i> and <i>Lycium chinense</i> Miller are homologous foods of medicine and food, both of which are rich in nutrition. In this paper, based on a series of processing technologies of the complex beverage, the formulation and process of the complex beverage of <i>Sparassis crispa</i> and <i>Lycium chinense</i> Miller were optimized with the main raw materials of the <i>Sparassis crispa</i> and <i>Lycium chinense</i> Miller, supplemented by honey and citric acid and so on. The purpose was to combine many nutritional values and effects of the Sparassis crispa and Lycium chinense Miller to develop a complex beverage with high nutritional value and good taste. The main methods of the study were single factor and orthogonal tests, and sensory evaluation was used to optimize the formula of the complex beverage. The results showed that the extraction temperature of 60？C and the extraction time of 90 min were obtained by measuring the total sugar content and dedimentation rate respec-tively. The clarification conditions of Lycium chinense Miller juice were as follows: the addition of pectinase was 0.1%, and the clarification temperature and time were 50？C and 3 h. The best pro-cess recipe for the complex beverage of Lycium chinense Miller and Sparassis crispa is: volume ratio (V/V) of Sparassis crispa juice to Lycium chinense Miller juice of 3:1, honey addition of 8% and citric acid addition of 0.06%. Under these conditions, the complex beverage was obtained with a sensory score of 86 through the sensory evaluation score standard. At the same time, it had the unique umami taste of Sparassis crispa and the aroma of Lycium chinense Miller. It successfully combines the nutritional benefits of both, with a sweet and sour taste and a delicate and smooth texture.
%K 绣球菌，枸杞，复合饮料，工艺优化<br><i>Sparassis crispa</i>
%K <i>Lycium chinense</i> Miller
%K Complex Beverage
%K Process Optimization
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=78098