大蒜益生元饮料生产工艺研究  

Preparing prebitic beverage from garlic fructan

作　　者：陈金玲[1] 陈小磊[1] 郭墨亭[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系

出　　处：《食品科技》2009年第4期85-87,共3页Food Science and Technology

基　　金：国家高技术研究发展计划专项经费(2007AA10Z340);国家自然科学基金(30671472);暨南大学本科生创新工程(cx08021)

摘　　要：大蒜中含有大量的果聚糖(一种益生元物质)。为用其制备口味优良、质量稳定的大蒜益生元饮料,将大蒜蒸熟灭酶、打碎、取汁、离心、过阳离子交换树脂柱、澄清、灭菌等步骤,及按照L9(34)正交表分析pH、膨润土、酸性硅溶胶和明胶对大蒜益生元溶液的综合澄清效果;以阿斯巴甜、糖精、乳酸调节益生元饮料口味。结果表明,在pH5时,加入0.067%明胶、0.1%酸性硅溶胶适于大蒜益生元溶液的澄清;加入0.04%阿斯巴甜,0.004%糖精,0.12%乳酸调节的益生元饮料口味最佳,酸甜适宜,口感醇厚且质量稳定。In order to obtain the delicious and stable prebiotic beverage from garlic or its fructan, the preparing method was investigated by the inactivation of the alliinase, pulping, centrifugation, running through cation exchange resin column, sterilization and other technique treatments. The clarification was done by L9（3^4） orthogonal analysis of pH, bentonite, silica sol and gelatin. Sensory characteristic were modulated with aspartame, saccharin, lactate acid. The results show that the delicious and stable prebiotic beverage was obtained by the technology. The best clearing effect was done by adding gelatin 0.067%, 0.1% silica Sol at pH 5. The best sensory was felled by adding 0.04% aspartame, 0.004% saccharin, 0.12% lactic acid.

关 键 词：大蒜 多糖 益生元 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]