即食银耳固体饮料的加工工艺研究  

The processing technology of instant Tremella fuciformis solid beverage

作　　者：潘欣圆 李凌 黄琳翔 钟千贵 李婕 陈炳智[1,2] 江玉姬[1,2] Pan Xinyuan;Li Ling;Huang Linxiang;Zhong Qiangui;Li Jie;Chen Bingzhi;Jiang Yuji(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Mycological reseach center of Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学菌物研究中心,福建福州350002

出　　处：《食药用菌》2019年第3期185-194,共10页Edible and Medicinal Mushrooms

基　　金：“十二五”国家科技支撑计划(2013BAD16B03);福建农林大学创新基金(KFA17588A);福建农林大学校创新基金:食用菌保鲜与产品加工技术(KF2015050)

摘　　要：以干银耳片为原料,研究其最佳浸发、煮制条件,超微粉碎工艺以及即食复合银耳粉配方。结果:浸泡温度50℃,浸泡时间30 min,料液比1∶7,121℃蒸煮5 min,浸煮液的多糖损失量最少,浸煮后的银耳片感官评价最佳。对煮制后烘干的银耳片进行超微粉碎,其最佳工艺为:银耳初始含水量为6%左右,粉碎时间50s,过150目筛的银耳超微粉得率较高。即食银耳固体饮料最佳配方为:银耳粉2 g,绿豆粉0.8 g,麦芽糊精1.2 g,蔗糖1.6 g,蛋白糖0.08 g。The Tremella fuciformis fruit bodies were used as raw materials,the soaking and cooking conditions,superfine grinding technology and the formula of instant T.fuciformis powder were researched.The test results showed that the optimal soaking temperature and duration for T.fuciformis fruit bodies flakes(TFBF)were 50℃and 30 min with a solid-to-liquid ratio of 1:7(mL/g),respectively.The cooking temperature and duration for soaked fruit bodies flakes was 121℃and 5 min,respectively.Under these optimal conditions,the loss of polysaccharide was lowest,and the treated TFBF have the best sensory qualities.The optimal superfine grinding time for cooked and dried fruit bodies of 6%water was 50 s.Under these optimal conditions,the yield of 150 mesh power was higher.The formula of instant T.fuciformis solid beverage was as follows:0.8 g mung bean powder,1.2 g maltodextrin,1.6 g saccharose,0.08 g proteoglycan,2 g tremella powder.

关 键 词：银耳 固体饮料 配方 超微粉碎 添加物 

分 类 号：S646[农业科学—蔬菜学]