黄精多糖乳饮品的研制  

Development of Polygonatum sibiricum Polysaccharide Milk Beverage

作　　者：宋俊颐 李朝梦 邴博雅 吴澎[1] SONG Junyi;LI Zhaomeng;BING Boya;WU Peng(School of Food Science and Engineering,Shandong Agricultural University,Shandong Key Laboratoryof Food Processing Technology and Quality Control,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国果菜》2023年第2期18-23,共6页China Fruit & Vegetable

基　　金：山东省科技特派员行动计划(2020KJTPY077);泰安市科技特派员项目(2021TPY009);泰安市岱岳区科技特派员项目(202102);山东农业大学2022大学生创新创业训练计划项目(XJZD2022049)。

摘　　要：为充分利用黄精加工副产物、提高其附加值,本文采用复合酶解法从黄精加工副产物中提取黄精多糖,并制备成黄精多糖乳饮品。添加α-淀粉酶、木瓜蛋白酶、淀粉葡糖苷酶的量分别为14.86%、0.04%、0.33%,该条件所得黄精粗多糖的含量为44.16%。然后以黄精多糖、脱脂乳粉、白砂糖和β-环糊精为主要原料进行乳饮品加工工艺的研究,以感官评价为主要衡量指标,优化黄精多糖乳饮品制备的工艺方案。结果表明,乳饮品的最佳配方为黄精多糖1.0 g/100mL,脱脂乳粉10.0 g/100 mL,白砂糖3.0 g/100 mL,β-环糊精0.3 g/100 mL。研制出的乳饮品底表无沉淀,呈浅褐色,营养丰富,具有黄精多糖、脱脂乳粉的复合风味,可以作为一种具有保健功能的风味饮品应用于市场,发展潜力巨大。In order to make full use of the by-products of Polygonatum sibiricum and increase their added value, the P. sibiricum polysaccharide were extracted from the P. sibiricum by-products by complex enzymatic lysis, and the P. sibiricum polysaccharide milk drink was prepared in this study. The amount of α-amylase, papain and starch glucosidase added was 14.86 %, 0.04% and 0.33%, respectively, and the content of P. sibiricum crude polysaccharide was 44.16%. The processing technology of milk drinks was studied with P. sibiricum polysaccharide, skimmed milk powder, white sugar and β-cyclodextrins as the main raw materials, and the process was optimized with sensory evaluation. The results showed that the optimal formulation of the drink was 1.0 g/100m L of P. sibiricum polysaccharide, 10.0 g/100 m L of skimmed milk powder, 3.0 g/100 m L of white sugar, 0.3 g/100m L of β-cyclodextrin. The milk drink prepared, which was of light brown color and rich in nutrients, had no precipitation at the bottom and compound flavor of P. sibiricum polysaccharide and skimmed milk powder. It could be applied to the market as a flavored drink with health benefits, and showed great development potential. The milk drink prepared, with light brown color, no precipitation at the bottom, and compound flavor of P. sibiricum polysaccharide and skimmed milk powder, as well as its nutrition and health benefits, had great development potential in beverage market.

关 键 词：黄精多糖 乳饮品 复合酶解法 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]