药用菌物除味糖的配方优化
|
摘要
通过对亚砖红沿丝伞及银耳提取物除味作用的研究,可得知亚砖红沿丝伞食用乙醇提取物和银耳水提物均有明显的除味作用。以亚砖红沿丝伞、银耳这两种药用菌的有效提取物以及麦芽糖、食用胶等为原料,采用正交试验确定最佳配方,且采用高效液相色谱法测定其对大蒜臭味物质的脱除作用,最终研制出口感佳、咀嚼性好、甜度适宜、能够除去口中异味(大蒜异味)且对环境无污染的新型功能性糖。其最佳配方(质量分数)为麦芽糖50.0%、银耳水提物12.0%、麦芽糊精10.0%、白砂糖8.0%、奶粉7.0%、酸性变性淀粉4.0%、亚砖红沿丝伞食用乙醇提取物3.0%、打发蛋白3.0%、阿拉伯胶1.5%、薄荷粉0.8%、蔗糖酯0.7%。
In this investigation, both ethanol extract of Naematoloma sublateritium and water extract of Tremella fuciformis were found to be effective at removing odor. The two fungal extracts along with maltose and food gum were formulated and optimized by one-factor-at-a-time and orthogonal array methods. The removal efficiency of garlic odor using the blends was determined by high performance liquid chromatography(HPLC). Based on these experiments, we developed a novel functional candy with good taste and chewiness and appropriate sweetness which can remove garlic odor without environmental pollution. The optimal formulation consisted of maltose 50.0%, T. fuciformis water extract 12.0%, maltodextrin 10.0%, white granulated sugar 8%, milk powder 7.0%, acid modified starch 4.0%, N. sublateritium ethanol extract 3.0%; whisked egg white 3.0%, arabic gum 1.5%, mint powder 0.8%, and sucrose ester 0.7%.
In this investigation, both ethanol extract of Naematoloma sublateritium and water extract of Tremella fuciformis were found to be effective at removing odor. The two fungal extracts along with maltose and food gum were formulated and optimized by one-factor-at-a-time and orthogonal array methods. The removal efficiency of garlic odor using the blends was determined by high performance liquid chromatography(HPLC). Based on these experiments, we developed a novel functional candy with good taste and chewiness and appropriate sweetness which can remove garlic odor without environmental pollution. The optimal formulation consisted of maltose 50.0%, T. fuciformis water extract 12.0%, maltodextrin 10.0%, white granulated sugar 8%, milk powder 7.0%, acid modified starch 4.0%, N. sublateritium ethanol extract 3.0%; whisked egg white 3.0%, arabic gum 1.5%, mint powder 0.8%, and sucrose ester 0.7%.
引文
[1]丁燕,图力古尔,包海鹰.沿丝伞属真菌化学成分与药理学研究概况[J].菌物学报,2004,23(4):605-611.
[2]OSAMY N,YUKIKO N,TETSUO O.Mercaptan-capturing properties of mushrooms[J].Agricultureand Food Chemistry,2002,50(13):3856-3861.
[3]SAKAMOTO T.Functional foods containing aloe minerals[J].Japan Kokai Tokkyo Koho,2001,95:312;826.
[4]戴玉成,周丽伟,杨祝良,等.中国食用菌名录[J].菌物学报,2010,29(1):1-21.
[5]王立泽,叶家栋,游庄信,等.食用菌栽培[M].合肥:安徽科技出版社,2000:323.
[6]魏国志,李国光,金红梅.银耳多糖的研究进展[J].香料香精化妆品,2008,4(2):33-35.
[7]陈岗银耳多糖的功能特性及应用[J].中国食品添加剂,2011(4):144-148.DOI:10.3969/j.issn.1006-2513.2011.04.022.
[8]张民,王昌禄.大蒜臭味的脱除及其检测方法[J].食品与发酵工业,2005,31(2):105-107.DOI:10.3321/j.issn:0253-99 0X.2005.02.027.
[9]任清,李守勉,李丽娜,等.银耳多糖的提取及其美容功效[J].日用化学工业,2008(2):103-105;109.
[10]NEGISHI O,NEGISHI Y,AOYAGI Y,et al.Effects of food materials on removal of Allium-specific volatile sulfur compounds[J].Agriculture and Food Chemistry,2001,49(11):5509-5514.
[11]洪雁,顾正彪.变性淀粉在食品工业中的应用[J].食品科技,2002,27(11):45-51.DOI:10.3969/j.issn.1005-9989.2002.11.019.
[12]唐联坤.麦芽糊精的生产与运用[J].青海科技,1995(2):40-44.
[13]屠用利.食用胶的应用与开发[J].食品工业,2004,25(3):32-34.
[14]刘小杰,何国庆,袁长贵,等.蔗糖酯的合成工艺及其应用研究[J].食品与发酵工业,2001,27(11):64-69.DOI:10.3321/j.issn:0253-990X.2001.11.016.
[15]魏文博,黄泽元.新型蜂蜜咀嚼糖的研制[J].武汉工业学院学报,2013,32(4):1-4.DOI:10.3969/j.issn.1009-4881.2013.04.001.
[16]李敬华.荷叶金银花保健口香糖的研制[J].食品科学,2004,25(5):210-213.DOI:10.3321/j.issn:1002-66 30.2004.05.053.
[17]王玢.银耳制品的制备及其生理功效研究[D].北京:首都师范大学,2009.
[18]蔡荣.功能性糖果的现状与发展趋势[J].中国食品添加剂,2004(2):79-82.DOI:10.3969/j.issn.1006-2513.2004.02.020.
[19]蔡云升,谢苒荑.国内外糖果市场现状及发展[J].食品工业,2003,24(6):16-17.
[20]郑捷.新型可消化耐嚼糖果的研究[J].食品工业科技,2001,22(1):31-33.DOI:10.3969/j.issn.1002-0306.2001.01.011.
[21]汪志铮.蒜食品加工九法[J].农村新技术,2 0 1 5(1):5 6-5 7.DOI:10.3969/j.issn.1002-3542.2015.01.042.
[22]张航,李海宾,刘尔卓.蒜味香肠加工工艺[J].肉制品加工与新产品开发,2013(7):12-13.DOI:10.3969/j.issn.1008-5467.2013.07.006.
[23]吴端斗,汪敬武.大蒜除臭和美味蒜片[J].江西教育学院学报,1995,16(3):28-31.
[24]余万群.巧去口中蒜味[J].大家健康,2013(12):12.
[25]劳丽.如何去除蒜味[J].农家之友,2011(7):58.
[2]OSAMY N,YUKIKO N,TETSUO O.Mercaptan-capturing properties of mushrooms[J].Agricultureand Food Chemistry,2002,50(13):3856-3861.
[3]SAKAMOTO T.Functional foods containing aloe minerals[J].Japan Kokai Tokkyo Koho,2001,95:312;826.
[4]戴玉成,周丽伟,杨祝良,等.中国食用菌名录[J].菌物学报,2010,29(1):1-21.
[5]王立泽,叶家栋,游庄信,等.食用菌栽培[M].合肥:安徽科技出版社,2000:323.
[6]魏国志,李国光,金红梅.银耳多糖的研究进展[J].香料香精化妆品,2008,4(2):33-35.
[7]陈岗银耳多糖的功能特性及应用[J].中国食品添加剂,2011(4):144-148.DOI:10.3969/j.issn.1006-2513.2011.04.022.
[8]张民,王昌禄.大蒜臭味的脱除及其检测方法[J].食品与发酵工业,2005,31(2):105-107.DOI:10.3321/j.issn:0253-99 0X.2005.02.027.
[9]任清,李守勉,李丽娜,等.银耳多糖的提取及其美容功效[J].日用化学工业,2008(2):103-105;109.
[10]NEGISHI O,NEGISHI Y,AOYAGI Y,et al.Effects of food materials on removal of Allium-specific volatile sulfur compounds[J].Agriculture and Food Chemistry,2001,49(11):5509-5514.
[11]洪雁,顾正彪.变性淀粉在食品工业中的应用[J].食品科技,2002,27(11):45-51.DOI:10.3969/j.issn.1005-9989.2002.11.019.
[12]唐联坤.麦芽糊精的生产与运用[J].青海科技,1995(2):40-44.
[13]屠用利.食用胶的应用与开发[J].食品工业,2004,25(3):32-34.
[14]刘小杰,何国庆,袁长贵,等.蔗糖酯的合成工艺及其应用研究[J].食品与发酵工业,2001,27(11):64-69.DOI:10.3321/j.issn:0253-990X.2001.11.016.
[15]魏文博,黄泽元.新型蜂蜜咀嚼糖的研制[J].武汉工业学院学报,2013,32(4):1-4.DOI:10.3969/j.issn.1009-4881.2013.04.001.
[16]李敬华.荷叶金银花保健口香糖的研制[J].食品科学,2004,25(5):210-213.DOI:10.3321/j.issn:1002-66 30.2004.05.053.
[17]王玢.银耳制品的制备及其生理功效研究[D].北京:首都师范大学,2009.
[18]蔡荣.功能性糖果的现状与发展趋势[J].中国食品添加剂,2004(2):79-82.DOI:10.3969/j.issn.1006-2513.2004.02.020.
[19]蔡云升,谢苒荑.国内外糖果市场现状及发展[J].食品工业,2003,24(6):16-17.
[20]郑捷.新型可消化耐嚼糖果的研究[J].食品工业科技,2001,22(1):31-33.DOI:10.3969/j.issn.1002-0306.2001.01.011.
[21]汪志铮.蒜食品加工九法[J].农村新技术,2 0 1 5(1):5 6-5 7.DOI:10.3969/j.issn.1002-3542.2015.01.042.
[22]张航,李海宾,刘尔卓.蒜味香肠加工工艺[J].肉制品加工与新产品开发,2013(7):12-13.DOI:10.3969/j.issn.1008-5467.2013.07.006.
[23]吴端斗,汪敬武.大蒜除臭和美味蒜片[J].江西教育学院学报,1995,16(3):28-31.
[24]余万群.巧去口中蒜味[J].大家健康,2013(12):12.
[25]劳丽.如何去除蒜味[J].农家之友,2011(7):58.