崔蕊靜; 李鳳英; 李春華
河北職業技術師范學院食品工程系; 河北職業技術師范學院食品工程系; 河北職業技術師范學院食品工程系 昌黎; 066600 ; 昌黎; 066600 ; 昌黎; 066600

【中文摘要】 研究了銀耳多糖的提取工藝 ,結果表明 :酶法浸提效果最佳 ,堿浸提法其次 ,兩者均優于熱水浸提法。酶法提取銀耳多糖溶液的最適條件為 :加水量 1∶5 0 ,加入 1%的果膠酶 ,置于 4 5℃水浴鍋中恒溫酶解 4 5min ,然后迅速升溫至 98℃滅酶 ,并保溫浸提 6 0min ;利用銀耳多糖的浸提液代替羧甲基纖維素等人工合成穩定劑制作調配型奶飲料 ,結果表明 ,銀耳多糖溶液添加量為奶飲料總量的 30 %時 ,按原奶飲料的生產工藝 ,可代替羧甲基纖維素等穩定劑的穩定與增稠作用。制品穩定性好 ,并具有銀耳的保健功能。

【英文摘要】 The extracting technique of polysaccharides of Tremella fuciformis Berk was studied in the experiment.The results showed that the best extract method was enzymatic extraction and then the alkali hydrolysis.The optimum technique for enzymatic extraction was that Tremella fuciformis Berk was soaked with 50 times of water and 1% pectic enzyme,at the temperature of 45℃ for 45 minutes,and then the temperature was quikly raised to 98℃ to kill the enzyme and the temperature was kept for 1 hour for extraction.In the production of compound milk drinks,the extract liquid can be used as a stabilizer in place of artificial stabilizers such as carboxymethyl cellulose.The milk product with 30% of polysaccharides of Tremella fuciformis Berk had good stability and health function.

【中文關鍵詞】 銀耳多糖; 奶飲料; 穩定劑
【英文關鍵詞】 Polysaccharides of Tremella fuciformis Berk; Milk drinking; Stabilizer

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2004年02期 【DOI】CNKI:SUN:ZSYJ.0.2004-02-018