Please wait a minute...
 
 
食品与发酵工业  2019, Vol. 45 Issue (1): 177-182    DOI: 10.13995/j.cnki.11-1802/ts.017012
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
银耳莲子糕的研制
王彩霞*,戢颖瑞,邓文丽,何芳,吕晓龙,刘富明,桑胜旺
(四川农业大学 食品学院,四川 雅安,625014)
Preparation of tremella and lotus seed cake
WANG Caixia*, JI Yingrui, DENG Wenli, HE Fang, LV Xiaolong, LIU Fuming, SANG Shengwang
(College of Food Science, Sichuan Agricultural University, Ya’an 625014,China)
下载:  HTML   PDF (4720KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以银耳、莲子为主要原料,利用银耳多糖及莲子淀粉的凝胶特性,研制具有独特风味的银耳莲子糕。在银耳粉与莲子粉比例、复合胶添加量、柠檬酸添加量、蔗糖添加量4个单因素实验的基础上,采用响应面设计优化工艺,经感官评定、质构分析得出最佳工艺,即银耳粉与莲子粉总质量16 g[m(银耳粉)∶m(莲子粉)=2∶1]、复合胶添加量2.36 g[m(果胶)∶m(卡拉胶)∶m(琼脂)=3∶2∶1]、柠檬酸添加量0.32 g、蔗糖添加量24.2 g,经加水(220 mL)熬煮(95 ℃,30 min)、冷却成型及干燥(60 ℃干燥11 h后翻面70 ℃干燥6 h)后得成品。制得的银耳莲子糕口感好,营养丰富,携带方便,易保存,是老少皆宜的健康休闲食品。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
王彩霞
戢颖瑞
邓文丽
何芳
吕晓龙
刘富明
桑胜旺
关键词:  银耳  莲子  配方优化  感官评价  质构特性    
Abstract: Tremella and lotus seed were used as main materials to prepare the tremella and lotus seed cake. The gelling ability of polysaccharides from tremella and starch from lotus seed contributes to the formation of the cake. Four single factor experiments were performed. The factors including: the ratio of tremella powder to lotus seed power, the contents of added gum complex, citric acid, and sugar. Further response surface design was used to optimize the formulation of the cake. According to the sensory evaluation and texture analysis, the optimal processing technology to produce the tremella and lotus seed cake was determined as follows: 16 g tremella and lotus seed powder (tremella∶lotus seed=2∶1), 2.36 g gum complex (pectin∶carrageenan∶agar=3∶2∶1), 0.32 g citric acid, and 24.2 g sugar. After boiling with 220 ml water (95 ℃ for 30 min), molding and cooling, the cake was dried at 60 ℃ for 11 h and it was then turned over for further drying (70 ℃ for 6 h). The final product, which was easy to preserve and convenient to carry, was a healthy, tasty, and nutritious snack suitable for both young and the old.
Key words:  tremella    lotus seed    formulation optimization    sensory evaluation    texture properties 分
收稿日期:  2018-02-02                出版日期:  2019-01-15      发布日期:  2019-02-01      期的出版日期:  2019-01-15
基金资助: 四川农业大学科研兴趣培养计划(ky2016345);四川农业大学人才引进科研启动费(03120306)
作者简介:  博士,副教授(本文通讯作者,E-mail:wangcaixia_1127@163.com)。
引用本文:    
王彩霞,戢颖瑞,邓文丽,等. 银耳莲子糕的研制[J]. 食品与发酵工业, 2019, 45(1): 177-182.
WANG Caixia,JI Yingrui,DENG Wenli,et al. Preparation of tremella and lotus seed cake[J]. Food and Fermentation Industries, 2019, 45(1): 177-182.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017012  或          http://sf1970.cnif.cn/CN/Y2019/V45/I1/177
[1] 尚校兰,张春丹,张兰,等,银耳黄瓜饮料的研制及超高压灭菌对其品质的影响[J].食品与发酵工业,2016,42(11):162-166.
[2] UKAIi S, HIROSE K, KIHO T, et al. Polysaccharides in fungi. I. purification and characterization of acidic heteroglycans from aqueous extract of Tremella fuciformis BERK[J]. Chemical & Pharmaceutical Bulletin, 2008,22(5):1 102-1 107.
[3] KHONDKAR P, AIDOO K E, TESTER R F. Sugar profile of extracellular polysaccharides from different Tremella species[J]. International Journal of Food Microbiology, 2002,79(1-2):121-129.
[4] DU Xiuju, ZHANG Jingsong, LV Zhiwei, et al. Chemical modification of an acidic polysaccharide (TAPA1) from Tremella aurantialba and potential biological activities[J]. Food Chemistry, 2014,143:336-340.
[5] ZHANG Lijin, WANG Maoshan. Polyethylene glycol-based ultrasound-assisted extraction and ultrafiltration separation of polysaccharides from Tremella fuciformis (snow fungus)[J]. Food and Bioproducts Processing, 2016,100:464-468.
[6] CHEN Bin. Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J]. Carbohydrate Polymers, 2010,81(2):420-424.
[7] SHI Zhenwei, LIU Yi, XU Yan, et al. Tremella Polysaccharides attenuated sepsis through inhibiting abnormal CD4+CD25 high regulatory T cells in mice[J]. Cellular Immunology, 2014,288(1-2):60-65.
[8] YEN G C, DUH P D, SU H J. Antioxidant properties of lotus seed and its effect on DNA damage in human lymphocytes[J]. Food Chemistry, 2005,89(3):379-385.
[9] YEN G C, DUH P D, SU H J, et al. Scavenging effects of lotus seed extracts on reactive nitrogen species[J]. Food Chemistry, 2006,94(4):596-602.
[10] 王若兰,王慧,李成文,等.莲子红枣即食片最佳加工工艺条件的优化研究[J].食品工业, 2015,36(3):98-102.
[11] QI Wang, YA Fengzheng, XU Lu, et al. Lotus seed resistant starch causes genome-wide transcriptional changes in the pancreas of type 2 diabetic mice[J]. Free Radical Biology and Medicine,2017,112:159.
[12] 林姗.莲子抗性淀粉分级分离及其益生元作用的研究[D].福州:福建农业大学, 2016.
[13] YI Zhang, HONG Liangzeng, YING Wang, et al. Structural characteristics and crystalline properties of lotus seed resistant starch and its prebiotic effects[J]. Food Chemistry,2014,155:311-318.
[14] 王健柏.银耳莲子花生乳饮料的研制[J].山东食品科技, 2002 (8):9-10.
[15] 原德树,周文凤,牛小明.银耳莲子汁饮料加工技术及配方研究[J].中国食品添加剂, 2011,104(1):172-177.
[16] 吴双双,梁瑞红,刘伟,等.卡拉胶对南酸枣糕质构性质的影响[J].食品与机械, 2012,28(6):8-11.
[17] AYADI M A, KECHAOU A, MAKNI I, et al. Influence of carrageenan addition on turkey meat sausages properties[J]. Journal of Food Engineering, 2009,93(3):278-283.
[18] 范秀芝,史德芳,陈丽冰,等.黑木耳红枣菌糕的研制[J].食品工业科技, 2015,36(24):239-242.
[1] 崔然然, 韩晨瑞, 孙慧娟, 吕林祥, 宋弋. 不同增稠剂对山楂酱3D打印效果的影响[J]. 食品与发酵工业, 2021, 47(9): 136-142.
[2] 黄展文, 王颖, 李明娟, 游向荣, 张雅媛, 周葵, 卫萍, 韦林艳. 采收成熟度对龙滩珍珠李果实品质的影响[J]. 食品与发酵工业, 2021, 47(7): 203-210.
[3] 李应兰, 李海峰, 贺晓光, 魏亚儒. 基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响[J]. 食品与发酵工业, 2021, 47(5): 112-119.
[4] 张维, 付复华, 罗赛男, 赖灯妮, 朱向荣, 张群. 湖南红心猕猴桃品种品质评价及综合分析[J]. 食品与发酵工业, 2021, 47(5): 201-210.
[5] 李艳红, 王稳航. 低温热处理对牦牛肉理化性质及感官特性的影响[J]. 食品与发酵工业, 2021, 47(2): 145-152.
[6] 孙丽婷, 刘立增, 刘爱国, 王伟佳, 马江, 杨毅. 不同渗糖方式对红宝石李果脯品质的影响[J]. 食品与发酵工业, 2021, 47(1): 180-185.
[7] 林致通, 张东霞, 雷雯, 黄思雨, 钟耕. 基于模糊数学与感官质构分析建立鲜凉皮食用品质评价标准[J]. 食品与发酵工业, 2020, 46(7): 225-233.
[8] 徐杰, 孙浩, 张国红, 王丰俊. 核桃油基油凝胶的制备及特性研究[J]. 食品与发酵工业, 2020, 46(5): 188-193.
[9] 谭雪梅, 唐善虎, 李思宁, 郑娇, 龚珏. 反复式冻融-风干对风干牦牛肉的理化特性和挥发性成分的影响[J]. 食品与发酵工业, 2020, 46(4): 131-138.
[10] 刘婷, 张瑞, 吴建平, 宫旭胤, 梁婷玉, 高良霜. 牛至精油结合不同包装方式对冷鲜羊肉保鲜效果的影响[J]. 食品与发酵工业, 2020, 46(4): 139-145.
[11] 孔燕, 秦凡平, 覃俊, 龚馨, 廖丽, 姜林君, 陈安均. 不同酵母对桑葚酒品质的影响及菌株筛选[J]. 食品与发酵工业, 2020, 46(22): 64-70.
[12] 窦鑫, 黄克辉, 魏涯, 吴燕燕, 张钰婷. 海鲈鱼鳞胨工艺技术优化及品质分析[J]. 食品与发酵工业, 2020, 46(22): 147-152.
[13] 肖胜舰, 郭浩, 黄钧, 周荣清, 张立强, 金垚. 甜型梨酒发酵过程中理化指标和挥发性组分的时间变化特征[J]. 食品与发酵工业, 2020, 46(21): 55-61.
[14] 李鑫, 涂宗财, 沙小梅, 张露, 李军, 李忠莹. 添加不同来源精油对鱼明胶复合膜抗菌性质及物理性能的影响[J]. 食品与发酵工业, 2020, 46(20): 33-39.
[15] 沈兴旺, 李婉麒, 赵创谦, 崔鑫儒, 陈紫颖, 汤柳茜, 张汇, 熊智强, 艾连中, 夏永军. 高品质牦牛发酵乳的成熟特性[J]. 食品与发酵工业, 2020, 46(20): 40-45.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn