银耳多糖对花生蛋白饮料稳定性的影响

Effects of Tremella fuciformis polysaccharides on stability of peanut protein beverage

从银耳子实体中提取得到银耳多糖浸提液,添加到花生蛋白饮料中,替代部分乳化剂和增稠剂,考察银耳多糖浸提液对花生蛋白饮料稳定性和质构特性的影响。结果表明:最佳条件为银耳多糖浸提液添加量10%、CMC添加量0.05%、黄原胶添加量0.1%、明胶添加量0.15%。由方差分析表可见,4个因素对花生蛋白饮料稳定性的影响顺序为银耳多糖添加量>明胶添加量>CMC添加量>黄原胶添加量,并且银耳多糖浸提液添加量是影响花生蛋白饮料稳定性的显著性因素。在此最佳条件下做验证试验,得到花生蛋白饮料的稳定系数为98.4,稠度为193.56 g·s,黏度为6.587 g。测得市售花生蛋白饮料的稠度为198.65 g·s,黏度为6.587 g。添加银耳多糖提取液后,花生蛋白饮料与市售饮料的稠度和黏度接近。

In this study, the Tremella fuciformis berk and peanuts as raw material to get tremella fuciformis polysaccharide extracted from Tremella fruiting body, was added to the peanut protein beverage, replacing part of emulsifier and thickener. By single factor and orthogonal experiments, coupled with sensory evaluation and quality and structure determination, study of tremella fuciformis polysaccharide quality and structure characteristics of peanut protein beverage are studied. The results showed that as following： Tremella fuciformis polysaccharides was 10%, CMC was 0.05%, xanthan gum was 0.1%, gelatin was 0.15%. By analysis of variance table, four factors had influence on the stability of the peanut protein beverage order Tremella fuciformis polysaccharide〉gelatin〉CMC〉xanthan gum, and Tremella fuciformis polysaccharide was significant factors affecting the stability of the peanut protein beverage. Under the best conditions for validation trials, get the stability coefficient of peanut protein beverage was 98.4, the consistency was 193.56 g.s and the viscosity was 6.587 g. The consistency of the peanut protein beverage sold was 198.65 g.s and the viscosity was 6.587 g. Add Tremella fuciformis polysaccharide, the consistency and viscosity of the beverage were closed to the market peanut beverage.