A Study On The Extracting And Beverage Prosessing Technology Of Tremella Fuciformis Polysaccharide

Tremella fuciformis Berk. is rich in polysaccharide which can regulate the human body's non-immune system and immune system. In this study, taking Tremella as raw material to research Tremella polysaccharide and protein tolerance of heat treatment, which has effected on extraction and processing of beverage related basis; According to this basis, to compare the effects of microwave extraction method and ultrasonic extraction method in extrating Tremella polysaccharide. Take the Tremella extraction as the main juice and Tremella, Litchi, Coconut as the other ingredients of the particle type for the compound beverage processing, and optimize the process parameters. Main contents and results are as follows:1.Tremella polysaccharide is less stable to heat treatment, when the heating temperature is higher than 70℃, the crude Tremella polysaccharide heat loss is higher than the polysaccharide heat loss below 70℃heat treatment; Tremella protein is non-thermolabile, high-temperatur and short time heat treatment has generated some heat-denatured and precipition. When the heating temperature is less than 70℃, Tremella extraction has a higher rate of protein retention.2. Take the Tremella polysaccharide extraction as the optimization target, three-factor quadratic general rotation design optimization of microwave and ultrasonic extraction process parameters. After the optimization process Tremella polysaccharide extraction and protein content by microwave and ultrasonic extraction were able to achieve the purpose of efficient extraction, microwave extraction time is shorter, the amount of extracted Tremella polysaccharide and protein levels were slightly higher than the ultrasonic extraction method, but the two differences were less obvious in the extraction method.3. Considered the continuous ultrasonic extraction of industrialization and easy to implement, so the study takes the ultrasonic extraction temperature of 70℃, ultrasonic frequency of 45kHz, ultrasonic power of 500W, extraction time of 60min, solid-liquid mass ratio of 1:20 as the process parameters to extract Tremella solution, which is the main juice of Tremella Litchi Coconut particles compound beverage.4. Use the pectinase hydrolysis uniform to optimize the parameters obtained for the pectinase Litchi juice addition of the amount of 0.038%, temperature of 42℃, time of 4h, Litchi juice obtained under these conditions is 39.12%. Litchi fruit color protection agent process optimization formulations is 0.30% sodium erythorbate + 0.010% phytic acid + 0.25% ZnCl₂ + 2.0% NaCl.5. The juice of Tremella Litchi Coconut particles compound beverage formulation study has shown that optimal formula for the Tremella extraction juice of 20%, 5% Litchi juice, 0.02% gellan gum, 8% sucrose. In the optimization formulation based on the juice, add the 5% recovery-water and deacidification Coconut, 3% calcificated Tremella pieces to make Tremella Litchi Coconut compound particles beverage.6. To keep 121℃,10min to Tremella Litchi Coconut particles compound beverage by sterilization, the product of Tremella polysaccharide and protein content compared with the pre-sterilization has only 9.8% loss and 13.5% loss, and has the high rate of the main component retention.