摘要：猴头菇含有多种活性成分，是食药用真菌，但其有苦味且纤维素含量高食用不便。本文以猴头菇为原料，通过生物酶解技术降解纤维素，再优化了猴头菇饮料以及软糖的产品配方，以期改进其不足。结果表明：纤维素酶酶解猴头菇的最佳条件为料液比1:80，加酶量为1.8%，酶解时间为5h，酶解温度为60℃，酶解溶液pH为8.00。通过单因素实验以及感官评价的方法对猴头菇饮料的色泽，气味，滋味，稳定性等方面进行了总体评价，进而确定了最佳配方为：猴头菇酶解液最佳量为1.5%，白砂糖最佳量为12.00%，柠檬酸最佳量为0.20%，魔芋胶最佳量为0.20%。该产品酸甜可口，淡黄色，有淡淡猴头菇风味，清新自然。通过单因素实验以及感官评价的方法最终确定软糖最佳的配方为白砂糖添加量24g，葡萄糖浆添加量28g，柠檬酸添加量0.8g，明胶添加量8g，猴头菇水解液添加量为4%。该产品黄色，色泽均匀，酸甜适宜，有明显软糖的Q软口感，余味清甜，肉眼可见猴头菇粉颗粒；有独特的猴头菇气味。本研究的主要结论对猴头菇的深度开发有一定意义，对其他真菌的开发也有一定的参考价值。

关键词： 猴头菇；饮料；软糖

Preparation of Hericium Erinaceus Beverage and soft candy

Abstract : Hericium erinaceus is a medicinal fungi that contains various active ingredients. However, it is bitter and has high cellulose content, so it is inconvenient to eat. In this paper, Hericium erinaceus was used as raw material to degrade cellulose by bio-enzymatic technology, and then the formula of Hericium erinaceus beverage and soft candy were optimized to improve its deficiency. The results showed that the optimal conditions for the enzymatic hydrolysis of Hericium erinaceus were as follows：ratio of material to water 1:80,amount of enzyme 1.8%,enzymatic hydrolysis time 5h,temperature of enzymolysis 60°C,pH of enzymatic hydrolysis 8.00. The overall evaluation of the color, odor, taste, and stability of Hericium erinaceus beverages were conducted through single-factor experiments and sensory evaluation. The optimum formula was determined as: 1.5% optimum for Hericium erinaceus enzymatic hydrolysate, 12.00% for white granulated sugar, 0.20% for citric acid, and 0.20% for konjac gum. The beverage is sweet and sour, the color is light yellow, and it smells fresh and natural Hericium erinaceus flavor. The final formulation of the soft candy was finally determined through single-factor experiments and sensory evaluation. The amount of white sugar added was 24 g, the amount of glucose syrup was 28 g, the amount of citric acid was 0.8 g, the amount of gelatin added was 8 g, and the amount of hydroponics was 4%. Gummies are yellow in color, uniform in color, sweet and sour, and they taste like soft candy. Aftertaste is sweet. There are some Hericium erinaceus powder in the candy.It smells fresh and natural Hericium erinaceus flavor. The main conclusions of this study have certain significance for the in-deph development of Hericium erinaceus,and also have certain reference value for the development of other fungi.

Key Words: Hericium erinaceus; beverage; soft candy

目录

1绪论 1

1.1 猴头菇的研究发展概述 1

1.1.1 猴头菇的营养价值 1

1.1.2 猴头菇的功效 1

1.2 猴头多糖的提取工艺研究进展 2

1.2.1 微波协同复合酶法提取猴头菇多糖工艺研究 2

1.2.2 超声波辅助提取猴头菇多糖的研究 3

1.3猴头菇的加工现状 3

1.3.1 酱油 3

1.3.2 罐头 3

1.3.3 保健醋 4

1.3.4 蛋糕 4

1.3.5 袋泡茶 4

1.3.6 保健酒 4

1.3.7 保健饮料 4

1.3.8 香辣酱 4

1.3.9 色拉迷香肠 5

1.3.10 牛皮糖 5

1.3.11 猴头菇脯 5

1.3.12 饮料 5

1.3.13 酸奶 5

1.3.14 调味剂 5

1.4 本课题研究的目的与意义 5

2 材料和方法 6