张琨霖1，司茜媛1，赵娇娇1，李贞景1，刘欢欢1，郭庆晖2,*
（1 天津科技大学食品科学与工程学院，天津 300457；2 天津市活力源饮料有限公司，天津 300000）
摘要：桑黄作为一种珍贵的食用真菌，其主要成分有多糖、黄酮、三萜等，研究发现其具有良好的增强免疫、抗氧化、抗肿瘤、抗菌等活性。本文以桑黄为主要原料，开发了一款创新型桑黄与陈皮的复合饮料。用感官评价作为指标，通过单因素实验和正交试验确定最佳水平组合，并进行理化指标测定。最佳工艺配方为桑黄∶陈皮为1∶2，复合汁添加量20%，葡萄糖添加量8%，维生素C 添加量0.04%，该工艺下感官评分最高。在此条件下，其可溶性固形物含量为6.73±0.12%，pH 为4.10±0.02，总酸含量为0.20±0.01%。本产品将为桑黄的深加工提供一定参考依据。
关键词：桑黄；陈皮；复合饮料；单因素实验；正交试验
Development of Phellinus Igniarius and Tangerine Peel Compound Beverage
ZHANG Kun-lin1，SI Xi-yuan1，ZHAO Jiao-jiao1，LI Zhen-jing1，LIU Huan-huan1，GUO Qing-hui2,*
（1 College of Food Engineering and Engineering，Tianjin University of Science and Technology，Tianjin 300457，China；
2 Tianjin Power Source Beverage Co.，Ltd.，Tianjin 300000，China）
Abstract: As a valuable edible fungus，Phellinus igniarius（PI）is mainly composed of polysaccharides，flavonoids，triterpenes， etc. It has been found to have good immune enhancing， antioxidant， antitumor and antibacterialactivities. In this paper，an innovative composite beverage of PI and peel was developed using PI as the main rawmaterial. Using sensory evaluation as the main index，the optimal level combination was determined by single-factortest and orthogonal test，and physicochemical indexes were measured. The best process formulation was PI∶peel = 1∶2，with 20% of compound juice addition，8% of glucose addition and 0.04% of vitamin C. The highest sensory scorewas obtained under this process. Under this condition，its soluble solids content was 6.73±0.12%，pH=4.10±0.02，and total acid content was 0.20±0.01%. This product will provide some reference basis for the deep processing of PIin food and health products.
Key words: phellinus igniarius；tangerine peel；compound beverage；single factor test；orthogonal test
中图分类号：TS275.5 文献标志码：A 文章编号：1007-7871（2023）05-0067-06
2023，Vol.26，No.5