张 昊，刘 源，刘东青，朱传合*

（山东农业大学食品科学和工程学院，山东 泰安 271018）

摘 要：本文以赤松茸为原料，研究pH、酶添加量、酶解时间和酶解温度对赤松茸水解的影响，采用单因素实验和 响应面实验进行酶解工艺优化，再将焦山楂汁、蔗糖、NaCl及酶解液进行调配饮料。结果表明，最佳工艺为pH4.4、 酶添加量1590u/g、酶解时间2.8 h、酶解温度44 ℃，配料的添加量为焦山楂汁12%、蔗糖7%、NaCl 0.07%。该工艺下 得到的赤松茸山楂复合饮料较大程度保留了赤松茸的营养，兼具山楂的焦香气味，为赤松茸的高价值利用及附加产 品的开发提供新的思路。

关键词：大球盖菇；响应面；山楂；饮料

Response Surface Optimization of Enzymatic Hydrolysis of Stropharia Rugoso-Annulata and Preparation of Hawthorn Compound Beverage

ZHANG Hao，LIU Yuan，LIU Dong-qing，ZHU Chuan-he*

（College of Food Science & Engineering，Shandong Agricultural University，Taian 271018，China）

Abstract: In this paper，the effects of enzymatic hydrolysis time，enzymatic hydrolysis temperature，enzyme addition amount and pH on the hydrolysis of Stropharia rugoso- annulata were studied. Then the coke hawthorn juice，sucrose，NaCl and enzymatic hydrolysate are mixed to make drinks. The results showed the optimized conditions are pH 4.4，the amount of enzyme added 1590u/g，the optimal enzymatic hydrolysis time of 2.8h，the enzymatic hydrolysis temperature of 44 ℃. The amount of ingredients added is caramel hawthorn juice 12%，sucrose 7%，NaCl 0.07% . The hawthorn compound drink obtained under this process not only retains the nutrition of the Stropharia rugoso- annulata，but also has the burnt aroma of the hawthorn，which provides ideas for the deep and precise processing of the Stropharia rugoso-annulata.

Key words: Stropharia rugoso-annulata；response surface；hawthorn；beverage

中图分类号：TS255.14 文献标志码：B 文章编号：1007-7871（2020）04-0043-07

（2020年 第23卷 第4期）