银耳多糖的提取及其在饮料中的应用  

Extraction of Polysaccharides from Tremella fuciformis Berk and the Application in Soft Drink

作　　者：崔蕊静[1] 李凤英[1] 李春华[1] 

机构地区：[1]河北职业技术师范学院食品工程系,昌黎066600

出　　处：《中国食用菌》2004年第2期39-41,共3页Edible Fungi of China

摘　　要：研究了银耳多糖的提取工艺 ,结果表明 :酶法浸提效果最佳 ,碱浸提法其次 ,两者均优于热水浸提法。酶法提取银耳多糖溶液的最适条件为 :加水量 1∶5 0 ,加入 1%的果胶酶 ,置于 4 5℃水浴锅中恒温酶解 4 5min ,然后迅速升温至 98℃灭酶 ,并保温浸提 6 0min ;利用银耳多糖的浸提液代替羧甲基纤维素等人工合成稳定剂制作调配型奶饮料 ,结果表明 ,银耳多糖溶液添加量为奶饮料总量的 30 %时 ,按原奶饮料的生产工艺 ,可代替羧甲基纤维素等稳定剂的稳定与增稠作用。制品稳定性好 ,并具有银耳的保健功能。The extracting technique of polysaccharides of Tremella fuciformis Berk was studied in the experiment.The results showed that the best extract method was enzymatic extraction and then the alkali hydrolysis.The optimum technique for enzymatic extraction was that Tremella fuciformis Berk was soaked with 50 times of water and 1% pectic enzyme,at the temperature of 45℃ for 45 minutes,and then the temperature was quikly raised to 98℃ to kill the enzyme and the temperature was kept for 1 hour for extraction.In the production of compound milk drinks,the extract liquid can be used as a stabilizer in place of artificial stabilizers such as carboxymethyl cellulose.The milk product with 30% of polysaccharides of Tremella fuciformis Berk had good stability and health function.

关 键 词：银耳多糖 提取工艺 奶饮料 食品添加剂 天然稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]