香菇五汁饮复合饮料工艺配方的研究

以四川省通江县特色资源香菇为主要原料,添加药食两用山楂、葛根、菊花、桑叶、荷叶五味材料,开发研制风味独特、口感清爽的香菇五汁饮复合饮料。通过单因素及正交试验分析影响饮料感官评价的因素,确定香菇提取液、五汁提取液、薄荷香精溶液及白砂糖的用量。结果显示,香菇五汁饮复合饮料的最优配方为:每100 mL饮料中含香菇提取液10 mL、五汁提取液10 mL、薄荷香精稀释液1.5 mL、白砂糖5 g,余量为水。在此配方下制作的香菇五汁饮复合饮料澄清透明,气味清宁,口感清冽,柔和不刺激,有淡淡香菇风味及中草药清香,感官评价优良。

Study on Technique Formula of Lentinus edodes and Five Herbs Compound Beverage

With the characteristic Lentinus edodes in Tongjiang County, Sichuan Province as the main raw material,five edible and medicinal materials including hawthorn, pueraria, chrysanthemum, mulberry leaf, and lotus leaf as auxiliary materials, a Lentinus edodes and five herbs compound beverage with an unique flavor and refreshing taste was developed. Single factor and orthogonal tests were applied to investigate factors that affecting the sensory evaluation of beverage, including adding amounts of mushroom extract, herbs extract, mint essence diluent, and sugar. The results showed that the optimal formula of the beverage was as follows: in 100 mL beverage, mushroom extract 10 mL, five herds extract 10 mL, mint essence diluent 1.5 mL, and sugar 5 g. The compound beverage prepared had clear and transparent appearance, refreshing and peaceful aroma, chilly taste, soft and not irritating mouthfeel, and light mushroom flavor and herb fragrance, which had a good sensory evaluation.