刘静雪，熊小青，李光耀，李  鹏

（吉林农业科技学院食品工程学院，吉林  吉林  132101）

摘  要：以香菇、葛根为主要原料制作复合饮料，利用单因素实验和正交试验对影响复合饮料的主要因素：香菇汁用量、葛根汁用量、木糖醇用量、柠檬酸用量进行分析，优化出最佳工艺参数。结果表明：复合饮料最佳工艺参数为香菇汁用量15%、葛根汁用量20%、柠檬酸用量0.13%、木糖醇用量6%，在此条件下，复合饮料感官评分值为95.93 分。此香菇葛根复合饮料酸甜适口，风味纯正，营养丰富。

关键词：香菇；葛根；饮料；正交试验

Process Optimization of the Development of Lentinula edodes and Pueraria lobata Beverage by Orthogonal Array Design

LIU Jing-xue，XIONG Xiao-qing，LI Guang-yao，LI Peng

（College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin 132101，China）

Abstract: The main factors affecting beverage consumption were optimized by single factor and orthogonal test，includingthe amount of lentinus edodes，the amount of gegen juice，the amount of xylitol and the amount of citric acid. usingLentinula edodes and Pueraria lobata as main raw materials. The results showed that the best technological parameters wereas follows: 15% of mushroom juice，20% of gegen juice，0.13%of citric acid and 6% of xylitol. The sensory score of theproduct was 95.93. This mushroom puerarin compound beverage stability is good，sweet and sour taste. It is pure flavorand nutrient-rich.

Key words: Lentinus edodes；Pueraria lobata；beverage；orthogonal test

（2016年第19卷第6期）