【摘要】 本文探讨了酶解法提取蚬多糖的影响因素和工艺条件以及蚬多糖辅以枸杞提取液研制蚬多糖饮料工艺。以加酶量、酶解时间、料液比为考察因素,L9(34)进行正交实验设计,以酶解时间90 min、加酶量1.5%、料液比1∶6、酶解温度55℃、p H7.5的最佳工艺条件得到的蚬粗多糖的提取率为312.6 mg/100 g;以感官评价为综合评价指标,通过正交法配比确定了以蚬多糖提取液(4.2 mg/m L)45 m L、枸杞提取液9 m L,香料提取液0.3%为最佳配方,具有蚬汤固有滋、气味,鲜咸适口,爽口宜人,弱腥味的蚬精饮料。更多还原

【Abstract】 Primary research on Corbicula fluminea polysaccharides beverage technology was carried out by extracting polysaccharide in Corbicula fluminea through enzymatic hydrolysis by Chinese wolfberry extract. By considering the enzyme amount,enzymatic hydrolysis time,and material liquid ratio,orthogonal experiments[L9( 34) ]were carried out to obtain the optimize experiment conditions which the enzymatic hydrolysis time of 90 minutes,enzyme amount of 1. 5%,material liquid ratio at 1 ∶ 6,enzymatic hydrolysis temperature at55℃,and p H of 7. 5,and under which the yield of polysaccharide containing in Corbicula fluminea was312. 6 mg /100 g. The best formula of Corbicula fluminea polysaccharides beverage,which was determined through orthogonal experiment method,were as follows: Corbicula fluminea polysaccharide extract( 1 mg /ml) of 45 m L,Chinese wolfberry extract of 9 m L,and spice extract of 0. 3%. Used the sensory evaluation as comprehensive evaluation index,a Corbicula fluminea polysaccharides beverage was developed with natural taste and favor of Corbicula fluminea,fresh salty sweetness,refreshing and pleasant,as well as weak smell.更多还原