摘要
为充分利用红曲发酵副产物,发挥香菇和枸杞的营养价值和功能特性,本研究选用红曲菌丝体、香菇和枸杞为主要原料,加入冰糖等辅料,复配了一款含红曲活性物质的风味饮料。通过单因素实验和正交试验可得出该款复合饮料的最佳配方,即红曲提取液添加量15%,枸杞提取液添加量25%,香菇提取液添加量5%,冰糖添加量3.5%。此配方下,饮料评分可达90.1分,pH值为5.79,糖度为15Brix。该饮料具有良好的DPPH·自由基、O_(2)自由基、羟自由基和ABTS自由基清除能力和较好的还原力,表明其具有较好的抗氧化能力。该饮品配方符合当今“大健康”的消费理念,为其在食品行业中的大规模生产提供了一定的理论基础。
In order to fully utilize the by-products of red koji fermentation,and exploit the nutritional value and functional characteristics of mushrooms and wolfberries,this study selected Monascus myceliums,mushrooms,and wolfberries as the main raw materials,added rock sugar as an auxiliary ingredient to formulate a flavored beverage containing red koji active substances.Through the single factor test and orthogonal test,the best formula of the composite beverage,that was,the addition amount of red yeast at 15%,the addition amount of wolfberry at 25%,the addition amount of mushroom at 5%,the addition amount of rock sugar at 3.5%.Under this formula,the beverage score was 90 points,the pH value was 5.79,and the sugar content was 15 Brix.In addition,the beverage had strong DPPH·free radical,O_(2) free radical,ABTS free radical and hydroxyl radical scavenging ability and good reducing power,which indicated that it had good antioxidant ability.The development of this beverage will be a certain theoretical basis for large-scale production in the food industry.
作者
王赛月
穆文倩
寇佳怡
孙浩雯
刘晓雨
崔晶晶
王昵霏
郭庆彬
WANG Sai-yue;MU Wen-qian;KOU Jia-yi;SUN Hao-wen;LIU Xiao-yu;CUI Jing-jing;WANG Ni-fei;GUO Qing-bin(Tianjin University of Science and Technology,College of Food Science and Engineering,Tiajin 300457,China;Institute of Biotechnology,Shanxi University,Taiyuan 030031,China)
出处
《饮料工业》
2025年第2期67-74,共8页
Beverage Industry
关键词
红曲菌丝体
香菇
复配
抗氧化活性
monascus mycelium
mushroom
compounding
antioxidant activity
