The Tricholoma matsutake polysaccharides beverage was processed with Tricholoma matsutake polysaccharides ex-tract as raw material, and citric acid, sugar, xanthan gum as accessory material. The optimal processing parameters were Tricholoma matsutake polysaccharides 0.075%,sugar 6.0%,xanthan gum 0.05% and citric acid 0.10% by orthogonal test. Phys-ical and chemical test showed that Tricholoma matsutake polysaccharides beverage displayed bright yellowish-brown,typical ju-jube flavor, good taste with sweet and sour, and higher stability. Test still showed that microbiology index of jujube polysac-charides beverage conformed to the national food hygiene standard.%采用超声波法提取松茸(Tricholoma matsutake)多糖,以松茸多糖为原料,以柠檬酸、黄原胶及蔗糖为辅料,经调味而研制出的松茸多糖饮料.采用正交试验得到最佳配方:松茸多糖添加量为0.075%,蔗糖添加量为6.0%,黄原胶添加量为0.05%,柠檬酸添加量为0.10%,在此条件下加工的松茸多糖饮料色泽呈黄棕色,口感细腻,酸甜适中并伴有松茸特有的香气,具有较好的稳定性,理化及微生物指标符合国家标准.
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