泥鳅多糖饮料的研制

Development of Loach Polysaccharide Beverage

为探讨泥鳅精深加工高值化开发利用的新途径。以泥鳅多糖为原料,通过包埋脱腥、风味调配和产品稳定性等工艺的探讨和优化,获得泥鳅多糖饮料的最佳制备工艺和关键技术。结果表明:β-环状糊精的脱腥效果优于麦芽糊精,且0.25%的β-环状糊精脱腥效果好、稳定性强;在柠檬酸钠0.04%、甘氨酸0.015%、维生素C 0.045%的基础辅料配方上,正交试验优化获得泥鳅多糖饮料最适口感配方为泥鳅多糖8%、白砂糖7%、苹果酸0.08%;在CMC-Na、黄原胶、卡拉胶、海藻酸钠等4种常用稳定剂中,黄原胶的稳定效果最好,根据协同增效作用,选择黄原胶与CMC-Na以1∶2比例混合的复合稳定剂,添加量为0.10%。采用该工艺条件获得的泥鳅多糖饮料风味醇厚、酸甜爽口、营养丰富、色泽美观。

In order to explore a new way of deep processing and high-valued exploitation&utilization of loach,with loach polysaccharide as the raw material,the best preparation technology and key technology of loach polysaccharide beverage were obtained through the discussion and optimization of embedding&deodorization,flavor blending and product stability.The results showed that the deodorization effect ofβ-cyclodextrine was better than that of maltodextrin,and 0.25%β-cyclodextrine had a good deodorization effect and strong stability.Based on the accessary formula of 0.04%sodium citrate,0.015%glycine and 0.045%Vitamin C,the optimal taste formula of loach polysaccharide beverage was obtained by orthogonal test:8%loach polysaccharide,7%white granulated sugar and 0.08%malic acid.Among the four commonly used stabilizers,such as CMC-Na,xanthan gum,carrageenan and sodium alginate,xanthan gum had the best stabilizing effect.Therefore,according to synergistic effect,a compound stabilizer mixed by xanthan gum and CMC-Na with the ratio of 1∶2 was selected with the additive amount of 0.10%.The obtained loach polysaccharide beverage had mellow flavor,sweet,sour&tasty flavor,rich nutrition and attractive color.