杏鲍菇苦荞速溶粉的研制
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摘要
以杏鲍菇粉和苦荞粉为原料,经浸提、过滤、浓缩后,添加一定量的麦芽糊精、β-环状糊精、单硬脂酸甘油酯、蔗糖脂肪酸酯、羧甲基纤维素钠等辅料,进行喷雾干燥制备速溶粉。采用单因素试验和响应面优化设计筛选最佳配方。结果表明,杏鲍菇苦荞速溶粉最佳配方如下:杏鲍菇粉与苦荞粉配比为2∶1,按浸提液可溶性固形物含量计;辅料添加量分别为麦芽糊精21%,β-环状糊精2.1%,单硬脂酸甘油酯0.3%,蔗糖脂肪酸酯0.4%,羧甲基纤维素钠0.3%。在此条件下制得的产品感官品质优良、溶解性好。
Using Pleurotus eryngii powder and buckwheat powder as raw materials, mixed maltodextrin, β-cyclodextrin,glyceryl monostearate,sucrose fatty acid ester,sodium carboxymethyl cellulose after extraction,filtration and concentration,Pleurotus eryngii and buckwheat instant powder was produced by spray drying. The optimum formula was determined by single factor test and response surface optimization design. The results showed that the optimum formula of Pleurotus eryngii and buckwheat instant powder was Pleurotus eryngii powder∶buckwheat powder 2 ∶1, and according to the content of soluble solid in the extract,amount of adjuvants were maltodextrin 21%,β-cyclodextrin 2.1%,glyceryl monostearate 0.3%,sucrose fatty acid ester 0.4%,sodium carboxymethyl cellulose 0.3%. The product has good sensory quality and solubility.
Using Pleurotus eryngii powder and buckwheat powder as raw materials, mixed maltodextrin, β-cyclodextrin,glyceryl monostearate,sucrose fatty acid ester,sodium carboxymethyl cellulose after extraction,filtration and concentration,Pleurotus eryngii and buckwheat instant powder was produced by spray drying. The optimum formula was determined by single factor test and response surface optimization design. The results showed that the optimum formula of Pleurotus eryngii and buckwheat instant powder was Pleurotus eryngii powder∶buckwheat powder 2 ∶1, and according to the content of soluble solid in the extract,amount of adjuvants were maltodextrin 21%,β-cyclodextrin 2.1%,glyceryl monostearate 0.3%,sucrose fatty acid ester 0.4%,sodium carboxymethyl cellulose 0.3%. The product has good sensory quality and solubility.
引文
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[14]赖谱富,陈君琛,汤葆莎,等.杏鲍菇秋葵咀嚼片配方优化与质量标准研究[J].核农学报,2017,31(7):1 374-1 380.
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[2]Xu D D,Wang H Y,Zheng W,et al.Charaterization and immunomodulatory activities of polysaccharide isolated from Pleurotus eryngii[J].International Journal of Biological Macromolecules,2016(7):30-36.
[3]Yang Z Y,Xu J,Fu Q,et al.Antitumor activity of a polysaccharide from Pleurotus eryngii on mice bearing renal cancer[J].Carbohydrate Polymers,2013(2):615-620.
[4]Xu N,Gao Z,Zhang J J,et al.Hepatoprotection of enzymatic-extractable mycelia zinc polysaccharides by Pleurotus eryngii var.tuoliensis[J].Carbohydrate Polymers,2017(10):196-206.
[5]Chen J J,Yong Y Y,Xia X,et al.The excreted polysaccharide of Pleurotus eryngii inhibits the foam-cell formation via downregulation of CD36[J].Carbothdrate Polymers,2014(4):16-23.
[6]张丽,彭小列,张建锋,等.杏鲍菇多糖的提取及其抑菌作用[J].贵州农业科学,2010,38(9):90-92.
[7]许明.苦荞黄酮类化合物的稳定性及其与胰蛋白酶相互作用的研究[D].太原:山西大学,2013.
[8]马先红,刘景圣,张文露,等.中国杂粮面条主食化的研究[J].食品研究与开发,2015(20):181-184.
[9]Fr P,Ser G E.Pssociations between diet and cancer,ischemic heart diseas and all-cause mortality in non-Hispanic white California Seventh-day Adventists[J].Am.J.Clin.Nutr,1999(7):532-538.
[10]Bazzano,L A,Song,et al.Dietary intake of whole and refined grain breakfast cereals and weight gain in men[J].Obesity Research,2005(13):1 952-1 960.
[11]陈慧,李建婷,秦丹.苦荞的保健功效及开发利用研究进展[J].农产品加工,2016(15):63-66.
[12]雷政凝.杏鲍菇冲调粉的研制[D].晋中:山西农业大学,2015.
[13]程菲儿,廉春毅,冯翠萍,等.麻辣杏鲍菇酱罐头的研制[J].山西农业大学学报(自然科学版),2015(5):548-550.
[14]赖谱富,陈君琛,汤葆莎,等.杏鲍菇秋葵咀嚼片配方优化与质量标准研究[J].核农学报,2017,31(7):1 374-1 380.
[15]郭慧敏.荞麦营养品质分析及新型苦荞茶研制[D].天津:天津大学,2017.
[16]高彩凤,魏婷,方纯,等.ACIM制粉对苦荞粉及其挂面品质的影响[J].中国粮油学报,2018,33(6):13-21.
[17]左蕾蕾,罗西,赵雪梅,等.超微苦荞饼干的研制与体外溶出研究[J].食品科技,2017,42(4):138-142.