银耳莲子糕的研制
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摘要
以银耳、莲子为主要原料,利用银耳多糖及莲子淀粉的凝胶特性,研制具有独特风味的银耳莲子糕。在银耳粉与莲子粉比例、复合胶添加量、柠檬酸添加量、蔗糖添加量4个单因素实验的基础上,采用响应面设计优化工艺,经感官评定、质构分析得出最佳工艺,即银耳粉与莲子粉总质量16 g[m(银耳粉)∶m(莲子粉)=2∶1]、复合胶添加量2. 36 g[m(果胶)∶m(卡拉胶)∶m(琼脂)=3∶2∶1]、柠檬酸添加量0. 32 g、蔗糖添加量24. 2 g,经加水(220 m L)熬煮(95℃,30 min)、冷却成型及干燥(60℃干燥11 h后翻面70℃干燥6 h)后得成品。制得的银耳莲子糕口感好,营养丰富,携带方便,易保存,是老少皆宜的健康休闲食品。
Tremella and lotus seed were used as main materials to prepare the tremella and lotus seed cake. The gelling ability of polysaccharides from tremella and starch from lotus seed contributes to the formation of the cake.Four single factor experiments were performed. The factors including: the ratio of tremella powder to lotus seed power,the contents of added gum complex,citric acid,and sugar. Further response surface design was used to optimize the formulation of the cake. According to the sensory evaluation and texture analysis,the optimal processing technology to produce the tremella and lotus seed cake was determined as follows: 16 g tremella and lotus seed powder(tremella∶ lotus seed = 2∶ 1),2. 36 g gum complex(pectin∶ carrageenan∶ agar = 3∶ 2∶ 1),0. 32 g citric acid,and 24.2 g sugar. After boiling with 220 ml water(95 ℃ for 30 min),molding and cooling,the cake was dried at 60 ℃ for11 h and it was then turned over for further drying(70 ℃ for 6 h). The final product,which was easy to preserve and convenient to carry,was a healthy,tasty,and nutritious snack suitable for both young and the old.
Tremella and lotus seed were used as main materials to prepare the tremella and lotus seed cake. The gelling ability of polysaccharides from tremella and starch from lotus seed contributes to the formation of the cake.Four single factor experiments were performed. The factors including: the ratio of tremella powder to lotus seed power,the contents of added gum complex,citric acid,and sugar. Further response surface design was used to optimize the formulation of the cake. According to the sensory evaluation and texture analysis,the optimal processing technology to produce the tremella and lotus seed cake was determined as follows: 16 g tremella and lotus seed powder(tremella∶ lotus seed = 2∶ 1),2. 36 g gum complex(pectin∶ carrageenan∶ agar = 3∶ 2∶ 1),0. 32 g citric acid,and 24.2 g sugar. After boiling with 220 ml water(95 ℃ for 30 min),molding and cooling,the cake was dried at 60 ℃ for11 h and it was then turned over for further drying(70 ℃ for 6 h). The final product,which was easy to preserve and convenient to carry,was a healthy,tasty,and nutritious snack suitable for both young and the old.
引文
[1]尚校兰,张春丹,张兰,等,银耳黄瓜饮料的研制及超高压灭菌对其品质的影响[J].食品与发酵工业,2016,42(11):162-166.
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[5] ZHANG Lijin,WANG Maoshan. Polyethylene glycol-based ultrasound-assisted extraction and ultrafiltration separation of polysaccharides from Tremella fuciformis(snow fungus)[J]. Food and Bioproducts Processing,2016,100:464-468.
[6] CHEN Bin. Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J]. Carbohydrate Polymers,2010,81(2):420-424.
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[8] YEN G C,DUH P D,SU H J. Antioxidant properties of lotus seed and its effect on DNA damage in human lymphocytes[J]. Food Chemistry,2005,89(3):379-385.
[9] YEN G C,DUH P D,SU H J,et al. Scavenging effects of lotus seed extracts on reactive nitrogen species[J]. Food Chemistry,2006,94(4):596-602.
[10]王若兰,王慧,李成文,等.莲子红枣即食片最佳加工工艺条件的优化研究[J].食品工业,2015,36(3):98-102.
[11] QI Wang,YA Fengzheng,XU Lu,et al. Lotus seed resistant starch causes genome-wide transcriptional changes in the pancreas of type 2 diabetic mice[J]. Free Radical Biology and Medicine,2017,112:159.
[12]林姗.莲子抗性淀粉分级分离及其益生元作用的研究[D].福州:福建农业大学,2016.
[13] YI Zhang,HONG Liangzeng,YING Wang,et al. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects[J]. Food Chemistry,2014,155:311-318.
[14]王健柏.银耳莲子花生乳饮料的研制[J].山东食品科技,2002(8):9-10.
[15]原德树,周文凤,牛小明.银耳莲子汁饮料加工技术及配方研究[J].中国食品添加剂,2011,104(1):172-177.
[16]吴双双,梁瑞红,刘伟,等.卡拉胶对南酸枣糕质构性质的影响[J].食品与机械,2012,28(6):8-11.
[17] AYADI M A,KECHAOU A,MAKNI I,et al. Influence of carrageenan addition on turkey meat sausages properties[J]. Journal of Food Engineering,2009,93(3):278-283.
[18]范秀芝,史德芳,陈丽冰,等.黑木耳红枣菌糕的研制[J].食品工业科技,2015,36(24):239-242.
[2] UKAIi S,HIROSE K,KIHO T,et al. Polysaccharides in fungi. I. purification and characterization of acidic heteroglycans from aqueous extract of Tremella fuciformis BERK[J]. Chemical&Pharmaceutical Bulletin,2008,22(5):1102-1 107.
[3] KHONDKAR P,AIDOO K E,TESTER R F. Sugar profile of extracellular polysaccharides from different Tremella species[J]. International Journal of Food Microbiology,2002,79(1-2):121-129.
[4] DU Xiuju,ZHANG Jingsong,LV Zhiwei,et al. Chemical modification of an acidic polysaccharide(TAPA1)from Tremella aurantialba and potential biological activities[J].Food Chemistry,2014,143:336-340.
[5] ZHANG Lijin,WANG Maoshan. Polyethylene glycol-based ultrasound-assisted extraction and ultrafiltration separation of polysaccharides from Tremella fuciformis(snow fungus)[J]. Food and Bioproducts Processing,2016,100:464-468.
[6] CHEN Bin. Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J]. Carbohydrate Polymers,2010,81(2):420-424.
[7] SHI Zhenwei,LIU Yi,XU Yan,et al. Tremella Polysaccharides attenuated sepsis through inhibiting abnormal CD4+CD25 high regulatory T cells in mice[J]. Cellular Immunology,2014,288(1-2):60-65.
[8] YEN G C,DUH P D,SU H J. Antioxidant properties of lotus seed and its effect on DNA damage in human lymphocytes[J]. Food Chemistry,2005,89(3):379-385.
[9] YEN G C,DUH P D,SU H J,et al. Scavenging effects of lotus seed extracts on reactive nitrogen species[J]. Food Chemistry,2006,94(4):596-602.
[10]王若兰,王慧,李成文,等.莲子红枣即食片最佳加工工艺条件的优化研究[J].食品工业,2015,36(3):98-102.
[11] QI Wang,YA Fengzheng,XU Lu,et al. Lotus seed resistant starch causes genome-wide transcriptional changes in the pancreas of type 2 diabetic mice[J]. Free Radical Biology and Medicine,2017,112:159.
[12]林姗.莲子抗性淀粉分级分离及其益生元作用的研究[D].福州:福建农业大学,2016.
[13] YI Zhang,HONG Liangzeng,YING Wang,et al. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects[J]. Food Chemistry,2014,155:311-318.
[14]王健柏.银耳莲子花生乳饮料的研制[J].山东食品科技,2002(8):9-10.
[15]原德树,周文凤,牛小明.银耳莲子汁饮料加工技术及配方研究[J].中国食品添加剂,2011,104(1):172-177.
[16]吴双双,梁瑞红,刘伟,等.卡拉胶对南酸枣糕质构性质的影响[J].食品与机械,2012,28(6):8-11.
[17] AYADI M A,KECHAOU A,MAKNI I,et al. Influence of carrageenan addition on turkey meat sausages properties[J]. Journal of Food Engineering,2009,93(3):278-283.
[18]范秀芝,史德芳,陈丽冰,等.黑木耳红枣菌糕的研制[J].食品工业科技,2015,36(24):239-242.