Optimization of Process of Ganoderma Lucidum and Semen Ziziphi Spinosae Compound Beverage with Its Stability Study
With Ganoderma lucidum,jujube kernel and lychee kernel concentrated liquid as the main raw materials,and white granulated sugar and citric acid as excipient materials as the standard for sensory evaluation,the effects of addition levels of Ganoderma lucidum jujube kernel mixed extract,litchi concentrate,white granulated sugar and citric acid on sensory quality of Ganoderma lucidum jujube kernel complex beverage were investigated through sin-gle factor experiment and response surface experiment,and the optimal formula was opti-mized.The prepared Ganoderma lucidum and jujube kernel compound drink has the unique taste of Ganoderma lucidum and jujube kernel,the fragrance is coordinated,the sour and sweet are moderate,and the color is uniform.At the same time,the influence of different stabilizers on the stability of Ganoderma acid jujube kernel complex beverage was studied with the centrifugal precipitation rate as the reference index.The results showed that the optimal stabilizer was 0.15％sodium carboxymethyl cellulose.
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