板蓝根多糖胶冻的研制及其品质评价  

Preparation and Quality Evaluation of Isatis tinctoria L. Polysaccharide Jelly

作　　者：刘志明[1] 孙清瑞[1] 王欣[1] 王雯[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品科学》2011年第8期327-330,共4页Food Science

基　　金：大庆市科学技术计划项目(SCX2008-003-2)

摘　　要：研制板蓝根多糖胶冻,并对其品质进行评价。以模拟板蓝根制药残渣为原料,用水浸提板蓝根多糖,制备板蓝根多糖胶冻,浸提温度95℃,在特定料液比下浸提3次,每次浸提时间2h,提取的多糖液经过滤、离心后加入适量的卡拉胶溶液,再辅以果汁粉、绵白糖、柠檬酸、香精、色素等制成溶胶,室温胶凝后制得板蓝根多糖胶冻。结果表明,在板蓝根多糖提取液(18.9mg/mL)与卡拉胶溶液(20mg/mL)体积比3:7、绵白糖加量30mg/mL、果汁粉加量45mg/mL、柠檬酸加量0.6mg/mL时口感最佳(色素和香精的加入视需要而定),板蓝根多糖胶冻冻体均匀、色美味佳,其内聚性、黏附性、胶黏性、咀嚼性、弹性和硬度等力学性质能很好地满足食用需要。加入2.0mg/mL山梨酸钾并经高压蒸汽灭菌后,保质期可达5个月以上。利用板蓝根制药残渣提取多糖、制备胶冻是开发多糖保健食品的较好途径。Polysaccharide in Isatis tinctoria L.（ITPS）was extracted with 95℃hot water three times for 2 h each time.The extract was filtered,centrifuged,and added with carrageenan powder,fruit juice powder,sugar,citric acid,flavouring essence and pigment.The mixture was cooled down to room temperature for the formation of ITPS jelly.The optimal formula of ITPS jelly was as follows：ratio of carrageenan solution（20 mg/mL）to polysaccharide solution 3：7（V/V）,sugar 30 mg/L,fruit juice powder 45 mg/mL and citric acid 0.6 mg/mL.ITPS jelly was homogeneous and exhibited beautiful color and delicious taste,and its mechanical properties such as cohesiveness,adhesiveness,gumminess,chewiness,springiness and hardness could meet edible requirements.Adding potassium sorbate at a level of 2.0 mg/mL followed by pressurized steam sterilization provided a shelf-life of more than 5 months.

关 键 词：板蓝根多糖 胶冻 品质 

分 类 号：TS201.7[轻工技术与工程—食品科学]