甘草多糖结构分析及其营养饼干的研制  

Analysis of Glycyrrhiza Polysaccharide Structure and Development of Nutritional Biscuits

作　　者：韩雨曚 孙兴璇 王惠雯 蒲文雅 郭东起[1] HAN Yumeng;SUN Xingxuan;WANG Huiwen;PU Wenya;GUO Dongqi(College of Food Science and Engineering,Tarim Univercity,Xinjiang Production Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang,Alar,Xinjiang 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《农产品加工》2025年第1期13-17,共5页Farm Products Processing

基　　金：第一师阿拉尔市科技计划项目(2019GJJ01);人才支持项目-兵团英才(第三层次)(2021年)。

摘　　要：以甘草为原料,采用沸水法提取甘草多糖,对其结构进行初步分析,并开发了甘草多糖营养饼干。研究发现,GP-HW为杂多糖,其主要成分为岩藻糖、鼠李糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖、木糖和半乳糖醛酸,葡萄糖(66.77±2.55)%是多糖的主要组成单糖,其平均摩尔质量(Mw)为4.777×10^(4)(±2.267%)g/mol。以100 g低筋面粉为基准,加入1.5%的甘草多糖、14%的玉米油、5%的牛乳及0.4%的酵母;此外,还添加了小苏打、食盐等辅料,制成甘草多糖营养饼干,饼干成品硬度为1637.495 g,弹性为0.475 mm,内聚性为0.297,饼干白度为49.230,此配方获得的饼干口感酥松、软硬适中、薄厚均匀、色泽均一。In this study,the polysaccharides were extracted from Glycyrrhiza boiling water method,the structures of Glycyrrhiza polysaccharides were analyzed and a nutritional biscuit was developed.The results showed that GP-HW was a heteropolysaccharide,which were mainly composed of fucose,rhamnose,arabinose,galactose,glucose,mannose,xylose,and galacturonic acid in different proportions.Glucose(66.77±2.55)%was the main component of polysaccharides,and the weight average molecular weight(Mw)was 4.777×10^(4)(±2.267%)g/mol.Based on 100 g of low gluten flour,1.5%Glycyrrhiza polysaccharide,14%corn oil,5%milk,and 0.4%yeasts were added.In addition,baking soda,salt,and other auxiliary materials were added to make Glycyrrhiza polysaccharide nutritional biscuits.The hardness of the finished biscuit was 1637.495 g,the elasticity was 0.475 mm,the cohesion was 0.297,and the whiteness of the biscuit was 49.230.The biscuits obtained by this formula have a crisp taste,moderate hardness,uniform thickness and uniform color.

关 键 词：甘草多糖 结构 饼干 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]