Optimization of Lentinan Extraction Process Based on Heating Reflux Method and Its Product Development
In order to optimize the extraction process of lentinan based on heating reflux method and develop a plant beverage with lentinan as the main active ingredient,this study optimized the extraction process by designing orthogonal experiment.The optimal extraction conditions of lentinan were obtained as follows:the pH value of the extraction solution was 7.0,the liquid-material ratio was 30 mL/g,the heating temperature was 80 ℃,and the heating time was 60 min.The best flavor formula of lentinan beverage was 5％lentinan extract,0.2％citric acid and 8％sucrose.The contents of soluble solids,total acids and total sugars of the product were 8.60％,0.015 mol/L and 0.38 g/mL,respectively.The physical,chemical and microbial indicators met the requirements of GB/T 31326-2014 Botanical beverage and GB 7101-2015 national food safety standard beverages.Under these conditions,the lentinan beverage has soft taste,moderate acidity and sweetness,and has the special flavor of lentinan,realizing the coordinated combination of flavor and nutrition.
lentinanlentinan beverageorthogonal experimentsprocess optimizationproduct research and development
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