银耳浸提液作为稳定剂制作奶饮料的效果

STUDY ON EFFECT OF THE LEACHING LIQUID OF TREMELLA FUCIFORMIS BERK REPLACING STABILIZER MAKED MILK DRINKING

采用酶浸提法和热水浸提法,研究了银耳浸提液的提取工艺。结果表明:酶法浸提银耳的最适条件为:加水量1∶50,加入银耳粉重1%的果胶酶,置于45℃水浴锅中恒温酶解45min,然后迅速升温至98℃灭酶,并保温浸提60min。利用银耳浸提液代替人工合成稳定剂制作奶饮料,银耳浸提液添加量为奶饮料总量的30%时,按奶饮料的生产工艺,可代替羧甲基纤维素钠、黄原胶和海藻酸丙二醇酯等稳定剂的稳定与增稠作用。制品稳定性好,且具有银耳的保健功能。

The paper discusses amylose of Tremella fuciformis Berk Leaching technics. The result shows that enzyme method leaching is beautiful purpose,and alkali method leaching take place, excelling under hot water. The suitable condition for leaching liquid of Tremella Fuciformis Berk with pectic enzyme: Tremella Fuciformis Berk and water ratio is 20∶100(g/mL), added with 1% pectic enzyme, 45℃constant temperature enzyme divide 45 minute, then rapid rise of temperature to 98℃in the heat preservation 60 minute. The leaching liquid of Tremella Fuciformis Berk replaced with CMC-Na,XG,PGA the preparation of a mixing type of milk drinking, can replace the stability and function of in the former production technology of milk drinking. The products have good stability and health function of Tremella fuciformims Berk.