魔芋葡甘聚糖提取工艺优化及运动饮料开发  

Study on Purification of Glucomannan from Konjac and Its Sports Beverage

作　　者：杨毛元[1] 

机构地区：[1]重庆人文科技学院,重庆401524

出　　处：《食品工业》2014年第10期28-31,共4页The Food Industry

基　　金：中央高校基本科研项目;政府职能转变背景下中国体育社团体制机制创新研究(SWU1309230)

摘　　要：以魔芋为原料,研究魔芋葡甘聚糖的提取工艺及其运动饮料的研制。结果表明:魔芋葡甘聚糖提取最佳工艺条件为超声波功率为207.5 W,超声波时间为20.8 min,乙醇质量分数为80.8%,液料比为19.6︰1(mL/g)。同时进行魔芋葡甘聚糖运动饮料的研制,得到最佳工艺为:料水比为1︰5(g/mL),蔗糖质量分数为8.0%,柠檬酸质量分数为0.6%。Mainly discuss the purification technology and its sports beverage. The optimum purification conditions of glucomannan from konjac were determined, such as ultrasonic frequency for 207.5 W, ultrasonic time for 20.8 min, ethanol concentration for 80.8%, solution to material ratio for 19.6︰1（mL/g）. The optimum conditions to develop a kind of sports beverage product from konjac glucomannan was be obtained, such as anti-fatigue peptide to water for 1︰5（g/mL）, the mounts of sucrose for 8.0%, and citric acid for 0.6%.

关 键 词：魔芋 葡甘聚糖 提取 运动饮料 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS275.4[轻工技术与工程—食品科学与工程]