黑木耳水提物和粗多糖溶液的流变特性及饮料开发

吴俐; 陈寿辉; 李怡彬; 赖谱富; 肖正; 陈君琛

doi:10.19303/j.issn.1008-0384.2023.10.005

黑木耳水提物和粗多糖溶液的流变特性及饮料开发

Rheological Properties of Water Extract and Crude Polysaccharide Solution of Auricularia auricula and Beverage Development

摘要

摘要:
目的研究黑木耳水提物（Auricularia auricula water extract, AWE）和黑木耳粗多糖（Auricularia auricula crude polysaccharide, ACP）溶液的流变特性，优化饮料配方，为黑木耳饮料的开发提供科技支撑。
方法观察不同质量浓度和均质压力下AWE和ACP溶液的流变特性；采用单因素和正交试验优化黑木耳饮料配方。
结果 0.3%～1.5%的AWE与ACP溶液都具有明显的剪切稀化特征，表现为假塑性流体，且为非牛顿流体；随着AWE与ACP质量浓度的降低，其流动行为指数增加，稠度系数降低（P ＜ 0.05），0.3%～ 0.6%AWE溶液和0.3%ACP溶液呈现稳定的流体特性。4～12 MPa均质处理显著提高0.6%AWE和ACP溶液的流动行为指数，同时降低稠度系数，均呈现稳定的流体特性；相同均质压力下0.6%AWE比ACP溶液的黏度更低、流动性更佳。8 MPa均质压力处理的0.6% AWE溶液的平均粒径（6.51 ± 0.02 ）μm和稳定系数（0.926 ± 0.024）达到平衡。单因素和正交试验优化黑木耳饮料配方为：AWE 0.6%、冰糖6%以及柠檬酸0.1%；饮料呈浅褐色，具黑木耳特有风味，口感细腻丝滑。
结论 0.3%～1.5%AWE和ACP溶液均为假塑性流体，且为非牛顿流体；4～12 MPa均质提高了0.6%的AWE和ACP溶液流动性，8MPa均质处理0.6%AWE溶液体系的稳定性最佳，从而确定黑木耳饮料加工以0.6%AWE为生产原料，采用8 MPa作为均质压力。黑木耳饮料最佳配方为：AWE 0.6%、冰糖6%以及柠檬酸0.1%。

Abstract:
Objective To provide technological support for the development of A. auricula beverage, the rheological properties of the solution of the Auricularia auricula water extract (AWE) and A . auricula crude polysaccharide (ACP) were investigated, and the beverage formula was optimized.
Method In this study, the effects of different mass concentrations and homogeneous pressure treatments on the rheological properties of AWE and ACP were studied. The formula of A. auricula beverage was optimized through single-factor and orthogonal experiments.
Result Both 0.3%～1.5% AWE and ACP solution exhibited significant shear thinning characteristics, also demonstrated a pseudo-plastic fluid and non-Newtonian fluid. The result showed as the mass concentration of AWE and ACP solutions decreased, their flow behavior index increased, and their consistency coefficient decreased (P＜0.05). The 0.3%～0.6% AWE and 0.3% ACP solutions exhibited stable fluid characteristics. After homogenization at 4～12 MPa, it was found that the flow behavior index of 0.6% AWE solution and 0.6% ACP solution was improved and their consistency coefficient was reduced significantly with stable fluid characteristics. The result of average particle size (6.51 ± 0.02 μm) and stability coefficient (0.926 ± 0.024) of 0.6% AWE solution treated with 8 MPa homogeneous pressures achieved equilibrium. The A. auricula beverage formula optimized by single-factor and orthogonal experiments was 0.6% AWE, 6% rock sugar, and 0.1% citric acid. That production had a light brown color, a unique flavor of A. auricula and a delicate and silky taste.
Conclusion 0.3% ～1.5% AWE and ACP solution was both pseudo-plastic fluid and non-Newtonian fluid. 4 ～12 MPa high-pressure homogenization treatment on the 0.6% AWE and ACP solution exhibited fluid characteristics. The stability of the 0.6% AWE solution system was optimal when homogenized at 8 MPa, Thus 0.6% AWE solution was selected as the raw material and 8 MPa was selected as homogeneous pressure for beverage processing. The optimal formula for A. auricula beverage comprised 0.6% AWE, 6% rock sugar, and 0.1% citric acid.

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