摘要
将超声波协同复合酶法提取得到的香菇多糖和木耳多糖作为原料,制得香菇木耳多糖口服液,采用单因素试验,以感官评分值作为评价指标,确定香菇多糖与木耳多糖的比例、木糖醇添加量、山梨酸钾添加量和柠檬酸添加量。结果表明,香菇木耳多糖复合口服液制剂的最佳配方为:香菇多糖∶木耳多糖的比例1∶1,木糖醇添加量2.5%,山梨酸钾添加量0.02%,柠檬酸添加量0.15%,在此工艺条件下制得的香菇木耳多糖口服液酸甜适度、澄清透明,感官评分值最高。
The lentinan and auricularia polysacchrides extracted by the ultrasonic synergistic compound enzyme method were used as raw materials to prepare the lentinus auricularia polysacchrides oral liquid.The single factor test was used to determine the ratio of lentinan to auricularia polysacchrides and xylitol with sensory score as the evaluation index.Addition amount,potassium sorbate addition amount and citric acid addition amount.The best formula of lentinan and auricularia polysacchrides compound oral liquid preparation through fuzzy evaluation and response surface methodology is optimized:the ratio of lentinan:auricularia polysacchrides is 1∶1,the added amount of xylitol is 2.5%,the added amount of potassium sorbate is 0.02%,and the added amount of citric acid is 0.15%.The lentinus auricularia polysacchrides oral liquid prepared under this process is moderately sweet and sour,clear and transparent,and sensory the highest score.
作者
周婧琦
张彩芳
罗双群
秦令祥
崔胜文
高愿军
ZHOU Jingqi;ZHANG Caifang;LUO Shuangqun;QIN Lingxiang;CUI Shengwen;GAO Yuanjun(Luohe Vocational College of Food,Luohe 462300,China)
出处
《现代食品》
2020年第24期113-119,124,共8页
Modern Food
基金
河南省科技攻关项目(编号:182102110005)
河南省高等学校青年骨干教师培养计划项目(编号:2017GGJS299)。
关键词
香菇多糖
木耳多糖
口服液
响应面法
模糊评价
lentinan
auricularia polysacchrides
oral liquid
response surface methodology
fuzzy evaluation
