| Tremella,growing in temperate and subtropical regions,is a subentity of the Tremella fuciformis Berk of the subclass basidiomycetes,also known as Auricularia auricula,white ear,mulberry crane and so on.It has high nutritional and functional characteristics.The main active functional ingredient is Tremella fuciformis polysaccharide,whose main chain is mannan,which is composed of alpha-(1-3)-glycosidic bond,and also its active center.In this paper,active polysaccharides were extracted from silver ear fruit body,and the extraction,rheological properties and application in food of polysaccharides were studied.The main contents and results of this research are as follows:(1)The ultrasonic crushing technology was first used to crush the tremella fuciformis powder by ultrasonic wave,and then the polysaccharide was extracted by water bath heating extraction technology.The extraction rate of tremella polysaccharide was studied by the extraction temperature,extraction time and liquid ratio single factor test.On this basis,the response surface experiment was used to obtain the extraction of Polysaccharide from Tremella.The optimum extraction conditions were extraction temperature 90 C,extraction time 5h and material liquid ratio 1:40g/mL.The yield of Tremella polysaccharides was 25%.The three validation test was carried out,and the average yield of polysaccharides was 24%.(2)The effects of tremella polysaccharide concentration,temperature and salt concentration on the apparent viscosity of tremella polysaccharide were studied by experiments.The results showed that the solution of Tremella Polysaccharide showed"non Newtonian fluid"characteristics.The viscosity of Tremella Polysaccharides solution decreased with the increase of temperature.The high concentration of Na~+ions could reduce the viscosity of Tremella Polysaccharides solution.The dynamic rheological experiment results showed that when the strain control was less than 100%,the elastic storage modulus G'of tremella polysaccharide solution had no change,and there was no concentration dependence.(3)The optimum formula of Tremella protein beverage was determined by orthogonal experiment:the addition of tremella polysaccharide was 10%,CMC-Na was added 0.05%,xanthan gum was added 0.1%,gelatin was added 0.15%.The stability coefficient of the silver ear protein beverage was 98.4,the consistency was 193.56g.sec,the viscosity was 6.587g,and the thickening of the beverage sold in the market.The degree is close to the viscosity.The effect of four factors on the stability of Tremella protein beverage was the addition of Tremella Polysac charides>gelatin addi-tion>CMC-Na addition>xanthan gum,and the addition of tremella polysaccharide was a significant factor affecting the stability of peanut protein beverage.(4)The optimum formula of Tremella yogurt was determined by orthogonal experiment:the amount of white sugar was 4%,the fermentation time was 5h,the strain was 1.5%,and the amount of polysaccharide added by the tremella was 8%.The sensory evaluation score of the yogurt was 95,the viscosity was 10.587g and the water holding capacity was 60.3%,which was close to the indexes of the market sour milk.The effect of four factors on the sensory evaluation of yogurt was fermentation time>fungus addition>white sugar addition>tremella polysaccharide addition,and fermentation time was a significant factor affecting the sensory evaluation of yogurt.(5)The optimum formula of Tremella ice cream was as follows:0.3%,0.6%,6%and 10%.The sensory evaluation score of ice cream was 91.87,the expansion rate was77.32%and the melting rate was 33.3%,which was close to the indexes of the ice cream in the market.The effects of four factors on the sensory evaluation of ice cream were CMC-Na addition,the addition of single Gump fat,the addition of tremella polysac-charide,and the amount of milk powder added,and the amount of CMC-Na added was the significant factor affecting the sensory evaluation of ice cream. |
PDF Full Text Request