摘要
试验旨在通过热水浸提-乙醇沉淀法提取竹荪菌托多糖,制作以藜麦、面粉为主要原料,以白砂糖、麦芽糖及菌托多糖为糖浆的沙琪玛。结果表明:竹荪菌托多糖提取最佳工艺为提取温度80℃、提取时间3 h、液料比60∶1(mL/g),此条件下竹荪菌托多糖得率为10.8%。沙琪玛产品制备的最佳工艺参数为:醒发温度35℃,油炸温度200℃,白砂糖、麦芽糖和水的质量比3∶1∶1,熬糖温度110℃。此次试验所制作的添加竹荪菌托多糖的藜麦沙琪玛色泽金黄、味道香浓、入口即化、甜而不腻,具有抗氧化性功能。
The polysaccharide was extracted by hot water extraction and ethanol precipitation method,and the functional Machima was prepared with quinoa and flour as the main raw materials and white granulated sugar,maltose and polysaccharide as syrup.The results showed that the optimum technology of extraction of polysaccharide from Dictyophora volva was extraction temperature 80℃,extraction time 3 h,and ratio of liquid to material 60∶1(mL/g).The extraction rate of polysaccharides was 10.8%.The optimum technological parameters for the preparation of Machima products were that awakening temperature 35℃,frying temperature 200℃,the mass ratio of sugar,maltose and water 3∶1∶1,and boiling sugar temperature 110℃.By adding Dictyophora volva polysaccharide to quinoa Machima,which had golden color,strong taste,melt-in-the-mouth texture,sweet but not greasy,and it had antioxidant function.
作者
张轶博
杨博凡
蔡逸安
武艳群
朱俊玲
王晓闻
ZHANG Yibo;YANG Bofan;CAI Yian;WU Yanqun;ZHU Junling;WANG Xiaowen(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801;College of Food Science and Engineering,Shanxi Agricultural University,Shanxi Functional Food Research Institute,Jinzhong 030801)
出处
《食品工业》
CAS
北大核心
2020年第6期4-7,共4页
The Food Industry
基金
山西农业大学大学生科技创新创业项目(J201988509)
山西农业大学横向项目“功能化杂粮食品的研发”
山西省重点研发计划重点项目(201703D211001-06-01)
山西省重点研发计划重点项目(201703D211012-2)。
关键词
竹荪菌托
藜麦
沙琪玛
抗氧化性
Dictyophora volva
quinoa
Machima
antioxidation
