复合酶法提取灵芝多糖工艺优化及果冻饮料开发  

Optimization of extraction technology of Ganoderma lucidum polysaccharides by compound enzyme and production of jelly beverage

作　　者：孙德鹏 徐瀚然 韩春姬[2] 汪庭瑞 李官浩[1,2] 牟柏德[1,2] SUN Depeng;XU Hanran;HAN Chunji;WANG Tingrui;LI Guanhao;MU Baide(Agricultural College of Yanbian University,Yanji Jilin 133000,China;Food Research Center of Yanbian University,Yanji Jilin 133000,China;Yanbian Dayang Ginseng Industry Co.,Ltd,Yanji Jilin 133000,China)

机构地区：[1]延边大学农学院,吉林延吉133000 [2]延边大学食品研究中心,吉林延吉133000 [3]延边大阳参业有限公司,吉林延吉133000

出　　处：《延边大学农学学报》2021年第4期56-62,共7页Agricultural Science Journal of Yanbian University

基　　金：吉林省自然科学基金项目(20200201152JC)。

摘　　要：该试验以长白山林下灵芝为原料,复合酶法提取多糖,并开发出一款灵芝果冻饮料。分析酶解条件对灵芝多糖提取率的影响,正交设计优化复合酶配比,并筛选酶解条件。研究结果表明:果胶酶添加量2.5%、纤维素酶添加量2.0%、木瓜蛋白酶添加量2.4%,在48℃酶解80 min时灵芝多糖的提取率达到最高,为3.26%;试验以β-环糊精对提取的灵芝液进行脱苦处理,在添加量为7.6 g/L时效果最佳;果冻饮料的配方为:0.2%低聚果糖、8%冰糖和5%山楂大枣浸膏,此时饮料滋味丰富,具有很好的感官评分;明胶添加5%,果冻质地光滑细腻。该研究对灵芝饮料行业产品开发和品质管理提供了依据。Ganoderma lucidum jelly was developed by extracting polysaccharide from ganoderma lucidum of Changbai Mountain by compound enzyme method.The effects of enzymatic hydrolysis conditions on the extraction rate of ganoderma lucidum polysaccharide were analyzed,the ratio of compound enzymes was optimized by orthogonal design,and the enzymatic hydrolysis conditions were screened.The results showed that the extraction rate of polysaccharide reached the highest 3.26%at 48℃for 80 min when pectinase,cellulase and papain were added at 2.5%,2.0%and 2.4%,respectively.In the experiment,β-cyclodextrin was used to debitter ganoderma lucidum extract,and the best effect was achieved when the supplemental level was 7.6 g/L.The formula of the jelly was added 0.2%fructo-oligosaccharide,8%rock sugar and 5%hawthorn date extract,the drink was rich in taste and had a good sensory score;when gelatin was added 5%,jelly texture was smooth and delicate.The study provides a basis for product development and quality management of Ganoderma lucidum beverage industry.

关 键 词：林下灵芝 复合酶 灵芝多糖 果冻 味觉分析 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]