Extraction of BaChu mushroom polysaccharides and preparation of a compound beverage

Mushroom is attracting more and more attention for its medical foods and antitumour value. The three extraction parameters (extraction temperature, extraction time, and ratio of solvent to raw material) were determined for the highest yield of polysaccharides. To better understand how flavour of compound beverage is affected by different variable factors, a three-factor, three-level designed orthogonal experiment was developed. Factors include hawthorn juice, mushroom polysaccharides solution, and apple juice. Flavour coefficient of the compound beverage was found to depend significantly on hawthorn juice. The optimal combination parameters of the processing technology were A2B3C1, namely, mushroom juice (36.4%), hawthorn juice (45.4%), and apple juice (18.2%).