摘要
为了提升芦笋的利用价值,以芦笋作为液体培养基,杏鲍菇作为菌种,研究芦笋-杏鲍菇发酵型饮料制备工艺,采用单因素试验和响应面法确定最佳稳定剂配比和调味剂含量。采用水提醇沉法提取发酵型饮料中的多糖,并用苯酚-硫酸法测定其总多糖含量,最后采用高效液相色谱法检测饮料中营养成分。结果显示:经单因素和正交试验得出最佳稳定剂添加量为黄原胶0.06%、羧甲基纤维素钠0.15%、β-环状糊精0.4%,稳定系数最高为91.2%,发酵液稳定性最好。单因素和响应面试验确定调味剂最佳配比为蜂蜜1.34%、蔗糖7.06%、柠檬酸0.15%,符合国家食品安全标准。饮料中多糖含量为1.74 mg·mL^(-1),由甘露糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖组成,其中葡萄糖含量最高,为33285.26 mg·kg^(-1)。氨基酸种类齐全,含有天冬氨酸、胱氨酸、甘氨酸等17氨基酸,其中脯氨酸含量最高,为914.57 mg·kg^(-1),必需氨基酸含量与总氨基酸和非必须氨基酸的比值合理。
Asparagus officinalis L.was used as liquid culture medium in order to improve the utilization value and Pleurotus eryngii as strain to study the preparation technology of fermented beverage.Single factor experiment and response surface methodology were used to determine the optimal stabilizer ratio and seasoning content.The polysaccharide in fermented beverage was extracted by water extraction and alcohol precipitation,and the total polysaccharide content was determined by phenol sulfuric acid method.Finally,the nutritional components in the beverage were detected by HPLC.The results showed that the optimum stabilizer dosage was xanthan gum 0.06%,sodium carboxymethyl cellulose 0.15%,β-cyclodextrin 0.4%,the highest stability coefficient was 91.2%,and the fermentation broth had the best stability.The results of single factor and response test showed that the best proportion of flavoring agent was honey 1.34%,sucrose 7.06%,citric acid 0.15%,which met the national food safety standards.The content of polysaccharide in the beverage was 1.74 mg·mL^(-1),which was composed of mannose,glu curonic acid,galacturonic acid,glucose,galactose,xylose and arabinose,and glucose content was the highest(33285.26 mg·kg^(-1)).There are 17 amino acids,including aspartic acid,cystine,glycine and so on.The content of proline is the highest,which is914.57 mg·kg^(-1).The ratio of essential amino acid content to total amino acid and non-essential amino acid is reasonable.
作者
刘飞
王黎明
董玉玮
王克勤
周天宇
陈学红
苗敬芝
LIU Fei;WANG Li-ming;DONG Yu-wei;WANG Ke-qin;ZHOU Tian-yu;CHEN Xue-hong;MIAO Jing-zhi(Xuzhou Kanghui Bainian Food Co.Ltd.,Xuzhou 221743,China;College of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国食用菌》
2021年第2期80-88,93,共10页
Edible Fungi of China
基金
江苏省科技计划项目-苏北专项(XZ-SZ201803)
江苏高校“青蓝工程”资助项目(苏教师[2018]12号)。
关键词
杏鲍菇
芦笋
液体发酵
饮料
检测
Pleurotus eryngii
Asparagus officinalis L.
liquid fermentation
beverage
detection
