药用菌物除味糖的配方优化  

Formulation Optimization of Odor-Removing Candy Containing Medicinal Fungi

作　　者：蔡林汐 刘可[1] 袁一平[1] 吕建磊[1] 王雅蕾[1] 包海鹰[1] 

机构地区：[1]吉林农业大学药用菌物资源及开发利用研究室,吉林长春130118

出　　处：《食品科学》2016年第10期47-53,共7页Food Science

基　　金：2013年国家级大学生创新创业训练计划项目(201310193024);2015年长江学者与创新团队发展计划项目(IRT15R25)

摘　　要：通过对亚砖红沿丝伞及银耳提取物除味作用的研究,可得知亚砖红沿丝伞食用乙醇提取物和银耳水提物均有明显的除味作用。以亚砖红沿丝伞、银耳这两种药用菌的有效提取物以及麦芽糖、食用胶等为原料,采用正交试验确定最佳配方,且采用高效液相色谱法测定其对大蒜臭味物质的脱除作用,最终研制出口感佳、咀嚼性好、甜度适宜、能够除去口中异味(大蒜异味)且对环境无污染的新型功能性糖。其最佳配方(质量分数)为麦芽糖50.0%、银耳水提物12.0%、麦芽糊精10.0%、白砂糖8.0%、奶粉7.0%、酸性变性淀粉4.0%、亚砖红沿丝伞食用乙醇提取物3.0%、打发蛋白3.0%、阿拉伯胶1.5%、薄荷粉0.8%、蔗糖酯0.7%。In this investigation, both ethanol extract of Naematoloma sublateritium and water extract of Tremella fuciformis were found to be effective at removing odor. The two fungal extracts along with maltose and food gum were formulated and optimized by one-factor-at-a-time and orthogonal array methods. The removal efficiency of garlic odor using the blends was determined by high performance liquid chromatography（HPLC）. Based on these experiments, we developed a novel functional candy with good taste and chewiness and appropriate sweetness which can remove garlic odor without environmental pollution. The optimal formulation consisted of maltose 50.0%, T. fuciformis water extract 12.0%, maltodextrin 10.0%, white granulated sugar 8%, milk powder 7.0%, acid modified starch 4.0%, N. sublateritium ethanol extract 3.0%; whisked egg white 3.0%, arabic gum 1.5%, mint powder 0.8%, and sucrose ester 0.7%.

关 键 词：亚砖红沿丝伞 银耳 功能性糖果 

分 类 号：TS246.5[轻工技术与工程—制糖工程]