张昊，刘源，刘智琳，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：本文以感官得分和沉淀率为指标，通过单因素实验及正交试验研究赤松茸颗粒、山楂汁添加量、稳定剂、调味剂对赤松茸悬浮饮料品质影响。结果表明，赤松茸悬浮颗粒饮料配方为：悬浮颗粒含量20%、焦山楂汁14%、蔗糖7%、NaCl 0.1%、卡拉胶0.1%、黄原胶0.1%、CMC-Na 0.12%。此款饮料具有赤松茸的清香及淡淡的山楂香气、酸甜可口、口感丰富、风味独特，具有很大的发展前景。

关键词：赤松茸；悬浮饮料；山楂

Development of Suspended Beverage from Stropharia rugoso-annulata and Hawthorn

ZHANG Hao，LIU Yuan，LIU Zhi-lin，ZHU Chuan-he*
（College of Food Science &Engineering，Shandong Agricultural University，Tai’an 271018，China）

Abstract: In the paper，the effects of particles，stabilizer and flavouring agent on the quality of suspended beverage from stropharia rugoso-annulata and hawthorn were investigated based on the sensory score and precipitation rate using the single factor experiment and orthogonal design. The results showed that the formula of suspended beverage from stropharia rugoso-annulata and hawthorn was: suspended particles content 20%，roasted hawthorn juice 14%，sucrose 7%，NaCl 0.1%，carrageenan 0.1%，xanthan gum 0.1%，CMC-Na 0.12%. This beverage has the fragrance of stropharia rugoso-annulata，rich taste and unique flavor and light hawthorn aroma，sweet and sour taste. It has great development prospects.

Key words: Stropharia rugoso-annulata；hawthorn；suspension beverage

（2020年 第23卷 第2期）