福建农业学报2023，Vol.38Issue(10)：1163-1175,13.DOI:10.19303/j.issn.1008-0384.2023.10.005
黑木耳水提物和粗多糖溶液的流变特性及饮料开发
Rheological Properties of Water Extract and Crude Polysaccharide Solution of Auricularia auricula and Beverage Development
摘要
Abstract
[Objective]To provide technological support for the development of A.auricula beverage,the rheological properties of the solution of the Auricularia auricula water extract(AWE)and A.auricula crude polysaccharide(ACP)were investigated,and the beverage formula was optimized.[Method]In this study,the effects of different mass concentrations and homogeneous pressure treatments on the rheological properties of AWE and ACP were studied.The formula of A.auricula beverage was optimized through single-factor and orthogonal experiments.[Result]Both 0.3%～1.5%AWE and ACP solution exhibited significant shear thinning characteristics,also demonstrated a pseudo-plastic fluid and non-Newtonian fluid.The result showed as the mass concentration of AWE and ACP solutions decreased,their flow behavior index increased,and their consistency coefficient decreased(P＜0.05).The 0.3%～0.6%AWE and 0.3%ACP solutions exhibited stable fluid characteristics.After homogenization at 4～12 MPa,it was found that the flow behavior index of 0.6%AWE solution and 0.6%ACP solution was improved and their consistency coefficient was reduced significantly with stable fluid characteristics.The result of average particle size(6.51±0.02 μm)and stability coefficient(0.926±0.024)of 0.6%AWE solution treated with 8 MPa homogeneous pressures achieved equilibrium.The A.auricula beverage formula optimized by single-factor and orthogonal experiments was 0.6%AWE,6%rock sugar,and 0.1%citric acid.That production had a light brown color,a unique flavor of A.auricula and a delicate and silky taste.[Conclusion]0.3%～1.5%AWE and ACP solution was both pseudo-plastic fluid and non-Newtonian fluid.4～12 MPa high-pressure homogenization treatment on the 0.6%AWE and ACP solution exhibited fluid characteristics.The stability of the 0.6%AWE solution system was optimal when homogenized at 8 MPa,Thus 0.6%AWE solution was selected as the raw material and 8 MPa was selected as homogeneous pressure for beverage processing.The optimal formula for A.auricula beverage comprised 0.6%AWE,6%rock sugar,and 0.1%citric acid.关键词
黑木耳/水提物/粗多糖/流变特性/饮料Key words
Auricularia auricula/crude polysaccharide/water extract/rheological characteristics/beverage分类
农业科技引用本文复制引用
吴俐,陈寿辉,李怡彬,赖谱富,肖正,陈君琛..黑木耳水提物和粗多糖溶液的流变特性及饮料开发[J].福建农业学报,2023,38(10):1163-1175,13.基金项目
福建省农业高质量发展超越"5511"协同创新工程项目(XTCXGC2021014) （XTCXGC2021014）
福建省现代食用菌产业技术体系建设项目(闽财指[2019]897 号) （闽财指[2019]897 号）
福建省科技计划项目(2023R1099、2023R1100、2023R1030005、2022C0028) （2023R1099、2023R1100、2023R1030005、2022C0028）
福建省农业科学院科技创新团队建设项目(CXTD2021018-2) （CXTD2021018-2）
福建省农业科学院青年英才项目(YC2021012) （YC2021012）
