摘要：黎麦营养丰富并且具有特殊的功能性质，黎麦芽类食品的开发将具有广阔的前景和应用价值。本文以藜麦和猴头菇为主要原料研究藜麦饮料的加工工艺和配方。通过单因素实验研究纤维素酶酶解藜麦芽浆的最佳条件，提取猴头菇液，最后添加白砂糖和柠檬酸做出复配饮料。结果表明：纤维素酶最佳水解条件：酶解时间为30min，料水比为1:20（g:mL），pH为7.00，温度为40℃，添加纤维素酶量2.0%。实验得出猴头菇最佳提取参数为：提取时间1h，温度100℃，料水比为1:40（g:mL），浸提次数为两次。实验得出的最优复配参数为：猴头菇提取液与藜麦芽浆液比例1:2（mL:mL），混合原液与水比例为1:5（mL:mL），白砂糖添加量为5%，柠檬酸添加量为0.1%。最优配方制备的产品入口酸甜可口，甘苦相宜，下咽后苦味持续时间短，整体口感较好；饮料呈棕黄色，色泽均匀澄清，无肉眼可见沉淀杂质；有独特的滋味，香气清新自然。本课题通过对猴头菇和藜麦复合饮料进行研究，希望对猴头菇和藜麦的深度开发提供参考。

关键词：藜麦；猴头菇；饮料；加工工艺

Preparation of chenopodium quinoa beverage

Abstract：Chenopodium quinoa is rich in nutrients and has special functional properties. The development of Chenopodium quinoa malt foods will have broad prospects and application value. In this paper, Chenopodium quinoa and Hericium erinaceus were used as the main raw materials to study the processing technology and formula of Chenopodium quinoa beverage. The single factor experiments were conducted to study the optimum conditions for enzymatic hydrolysis of Chenopodium quinoa malt by cellulase, extracting Hericium erinaceus juice, and finally adding sugar and citric acid to make a compounded beverage.The results showed that the optimum hydrolysis conditions of cellulase were as follows: 30 minutes of enzymolysis time, 1:20 ratio of feed to water, pH 7, temperature 40℃, and 2.0% addition of cellulase. The experimental results showed that the optimum extraction parameters of Hericium erinaceus were: extraction time 1 h, temperature 100℃, ratio of material to water 1:40, and extraction times twice. The optimal compounding parameters obtained from the experiment are: the ratio of the Hericium erinaceus extract and the Chenopodium quinoa bud slurry is 1:2, the ratio of the mixture stock solution to the water is 1:5, the amount of white granulated sugar is 5%, and the amount of citric acid is 0.1% . The product with the best formula prepared is sweet and sour, sweet and bitter, has a short duration of bitterness after swallowing, and has a good overall taste; the beverage is brownish brown, with clear and uniform color, no precipitated impurities are visible to the naked eye, and has unique taste and aroma is fresh and natural. This research aims to provide a reference for the deep development of Hericium erinaceus and Chenopodium quinoa through the study of Hericium erinaceus and quinoa compound drinks.

KeyWords：Chenopodium quinoa；Hericium erinaceus；Beverage；Processing technology

目  录

1 绪论 1

1.1 藜麦 1

1.1.1 藜麦的营养价值 1

1.1.2 藜麦的功能性成分 1

1.1.3 藜麦的生物活性 2

1.1.4 藜麦的加工现状 2

1.2 猴头菇 3

1.2.1 猴头菇的营养价值 3

1.2.2 猴头菇的生物活性 3

1.2.3 猴头菇的应用现状 4

1.3 本课题的研究目的和意义 4

2 材料与方法 6

2.1 材料与仪器 6

2.1.1 材料 6

2.1.2 仪器 6

2.2 实验方法 6

2.2.1 藜麦芽浆生产工艺流程 6

2.2.2 猴头菇液的生产工艺流程 7

2.2.3 复合饮料的生产工艺流程 7

2.2.4 藜麦芽理化性质采用方法 9

2.2.4.1 藜麦芽水分分析方法----直接干燥法 9

2.2.4.2 藜麦芽灰分分析方法—总灰分测定 9

2.2.4.3 藜麦芽蛋白质分析方法—凯氏定氮法 9