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Research and Development of Fruit Flavored Cordyceps Sinensis(Berk.) Sacc Drink

LI Xiao-lei,ZHAO Jun,DAI Si-cheng,LI Peng,LI Dan (Key Laboratory of Agricultural Products Processing in Jilin Province Universities,Changchun University,Changchun 130022,Jilin,China)  
Aqueous extracts,from mycelium in submerged fermentation liquid of Cordyceps sinensis(Berk.) Sacc.,have low antioxidant activity and unpleasant flavor.It is difficult for the aqueous extracts to be made in the functional drinks.A fruit flavored Cordyceps sinensis(Berk.)Sacc Drink was developed in this research.Sodium erythorbate at 0.02 g/L and grape essence at 0.15 g/L were used for the enhanced antioxidant and improved flavor,respectively.Sensory evaluation shows this functional drink with grape flavor is light yellow.The sour and sweet taste was moderate.Its reducing power and DPPH free radical scavenging rate were higher than those of Korea Cordyceps sinensis(Berk.)Sacc drink.
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