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时间:2020-04-20
《石斛多糖在饮料加工过程及货架期内的变化规律.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、南方农业学报JournalofSouthernAgriculture2014,45(7):1264—1267ISSN2095—1191;CODENNNXAABhttp://www.nfnyxb.cnDOI:10.3969~:issn.2095-1191.2014.7.1264石斛多糖在饮料加工过程及货架期内的变化规律封毅.一,黄茂康.一,叶建保,钟卫干,乐宁(广西百色天方药业资源发展有限公司,广西百色533000;广西中医药大学,南宁530001广西农业科学院农产品加工研究所,南宁530007)摘要:【目的】研究石斛多糖在铁皮石斛饮
2、料加工过程及成品货架期内的变化规律,为铁皮石斛功能产品的加工工艺优化提供科学参考。【方法】以铁皮石斛为原料、多糖提取率和多糖含量为指标,研究铁皮石斛饮料加工过程及成品存放对石斛多糖的影响。【结果】多糖提取率随粉碎粒度的增加而增加,铁皮石斛经超微粉碎(过300目)的多糖提取率最高(94.7%);铁皮石斛超微粉末水煮沸l0~40rain均能获得90.0%以上多糖提取率,但煮沸时间延长至60min会造成多糖损失;洗涤滤渣可增加多糖回收;泵送操作对多糖含量无影响;高压灭菌导致石斛多糖损失约6%;无论冷藏与否,在180d货架期内铁皮石斛饮料的
3、石斛多糖含量无明显变化。【结论】粉碎粒度和煮沸时间是影响石斛多糖提取效果的关键因素,应作为铁皮石斛多糖饮料生产工艺的首选参数。关键词:铁皮石斛;多糖;提取率;饮料加工;货架期中图分类号:TS275.4文献标志码:A文章编号:2095—1191(2014)07—1264—04ContentchangesofDendrobiumofficinalep0lysaccharideduringbeverageprocessingandshelf-lifeFENGYi,HUANGMao—kang,YEJian-bao,ZHONGWei-gan,
4、LENing(IBaiseTopfondPharmaceuticalResourceCo.Ltd,Baise,Guangxi533000,China;DepartmentofBiochemistry,GuangxiUniversityofChineseMedicine,Nanning530001,China;。Agro-foodScienceandTeehnologyResearchInstitute,GuangxiAcademyofAgriculturalSciences,Nanning530007,China)Abstract:
5、【Objective】ThechangeruleofDendrobiumpolysaccharideduringbeverageprocessingandtheshelflifeofthefinishedproductswasstudiedtoprovidescientificreferencesfortheprocessingofDendrobiumoftlcinalefunc—tionalproducts.【Method】Dendrobiumoffieinalewasusedastherawmateria1.Theextract
6、ionratesandthecontentsofDendrobiumpolysaccharideweremeasuredtoresearchtheeffectsofbeverageprocessingandstorageofthefinishedproductsonDendrobiumpolysaccharide.【Result】Theextractionratesofpolysaccharideincreasedwithincreasinggran—ularitiesofthegrindedmateria1.Thehigheste
7、xtractionrateofDendrobiumpolysaccharidef94.7%)wasobtainedbysuperfinegrinding(througha300meshsieve).Extractionratesofmorethan90.0%werereachedbyboilingthesuperfinegrindedpowderfor10—40min,butlongerboilingtime(60min)causedthelossofpolysaccharide.Recoveriesofpolysac—charid
8、ewereincreasedbywashingthefilterresidue.Pumpingoperationhadnoeffectonthecontentofpolysaccharide.Highpressuresteriliza
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