摘要
以黄精为原料,通过添加黄精多糖改良MRS培养,考察其对植物乳杆菌生长的影响,同时利用黄精多糖制备黄精多糖益生元糕,以感官评定和质构(弹性、黏度和咀嚼性)为指标,通过正交试验考察黄精多糖添加量、蔗糖水浓度及隔水蒸时间对黄精多糖益生元糕品质的影响。结果表明:当MRS中葡萄糖与黄精多糖比例为1∶3时,植物乳杆菌生长促进作用明显,益生元效果良好;当黄精多糖添加量为30%,蔗糖水质量浓度为0.7 g/mL,隔水蒸时间为30min时,黄精多糖益生元糕的黏度适中,咀嚼性较好,口感软糯,有宜人的黄精清香味,略带回甘。该试验对黄精多糖在功能性食品中的应用具有一定的指导意义。
MRS was improved culture by adding Polygonatum polysaccharide as raw material,its effect was studied on the growth of lactobacillus plantarum,and Polygonatum polysaccharide prebiotic cake was prepared,which was evaluated by sensory evaluation and texture(elasticity,viscosity,and chewability).The effects of sugar concentration,water concentration of sucrose and steam time on the quality of Polygonatum polysaccharide prebiotic cake were investigated by orthogonal experiment.The results showed when the ratio of glucose to Polygonatum polysaccharide in MRS was 1∶3,the growth promotion effect of lactobacillus was obvious and the prebiotic effect was good.When the amount of Polygonatum polysaccharide added was 30%,the sucrose water concentration was 0.7 g/mL,and the steaming time was 30 min,the Polygonatum polysaccharide was beneficial to the cake’s moderate viscosity,good chewing,soft taste,and pleasant,slightly brought back bitter.This study had certain guiding significance for the application of Polygonatum polysaccharide in functional foods.
作者
黄镭
柯寒
陈戈辉
郑妍
HUANG Lei;KE Han;CHEN Gehui;ZHENG Yan(College of Food&Biology Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205)
出处
《食品工业》
CAS
北大核心
2020年第3期90-94,共5页
The Food Industry
基金
湖北省教育厅计划指导性项目“莲原花青素对面包品质及消化特性影响”(B2018368)。
关键词
黄精多糖
益生元
制备工艺
正交试验
Polygonatum polysaccharide
prebiotic
preparation process
orthogonal experiment
