| 食用菌复合饮料研制 |
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| 引用本文： | 余秋强.食用菌复合饮料研制[J].农业工程,2013,3(3):70-73. |
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| 作者姓名： | 余秋强 |
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| 作者单位： | 漳州市工业产品生产许可证审查技术中心，漳州363000 |
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| 摘 要： | 食用菌复合饮料是指以两种以上食用菌为主要原料，配以红枣、菊花、甘草等中草药，并按一定比例配制后经浓缩提取而成。该文采用4因素3水平L9（34）正交试验设计，确定最优工艺条件:浸提时间120 min，浸泡时间60 min，浸提温度95 ℃，浸提比例（mL∶g）1∶80。对于糖、蜂蜜以及稀释比例的确定，采用3因素3水平正交试验，确定最优组合:稀释比例为1%，白砂糖比例为3.5%，蜂蜜比例为1.0%。
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| 关 键 词： | 食用菌 功能饮料 复合型 |
Development about Compound Beverage of Edible Fungi |
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| Yu Qiuqiang.Development about Compound Beverage of Edible Fungi[J].Agricultural Engineering,2013,3(3):70-73. |
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| Authors: | Yu Qiuqiang |
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| Abstract: | The compound beverage of edible fungi takes more than two edible fungi as the main raw material，mixed with red dates，chrysanthemum，licorice，and other Chinese herbal medicine，and concentrated extract in a certain proportion preparation.Four factors and three levels L9（34）orthogonal experimental design was used to determine optimal conditions.Results were as follows:extraction time of 120 min，soaking time of 60 min，extraction temperature of 95 ℃，extraction ratio of 1∶80.For determination of ratio between sugar，honey and dilution，three factors and three levels orthogonal experiment was used.And the best combination was dilution ratio 1%，sugar ratio of 3.5 %，honey ratio of 1.0%. |
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