白灵菇芦荟复合保健饮料的研制_食品科学与工程.rar

摘要:在单因素的基础上建立了一个以多糖得率为目标值，以液料比、酶浓度和酶解温度为因素的数学模型，方差分析表明拟合较好。通过对回归方程优化计算，得到提取的最佳工艺条件为液料比11.4mL/g、酶浓度0.43%和酶解温度45.4℃。对所建立的数学模型进行了试验验证。在最佳工艺条件下，得到多糖的得率为5.33%，与理论值5.28%基本一致。白灵菇芦荟饮料的最佳配方为配比1:2、混合液所占饮料比1:10、白砂糖添加量10%和柠檬酸添加量0.12%，此时产品综合品质最优。

关键词：白灵菇；芦荟；多糖；复合保健饮料

Abstract:The influences of solvent to material ratio, enzyme concentration and enzymolysis temperature on the yield of the polysaccharide from pleurotus nebrodensis with the cellulase-assisted extraction technique were studied according to the Box-Behnken experimental design based on the single factor experiments. One mathematical model established and analyzed by response surface methodology was adequate to describe the relationships between the studied factors and the response of the polysaccharide extraction yield. Based on the canonical analysis, the optimum extraction conditions were obtained as follows: solvent to material ratio 11.4mL/g, enzyme concentration 0.43% and enzymolysis temperature 45.4℃. Under the optimized extraction conditions, it can be included that the extraction yield is 5.33%, which is close to the estimated value 5.28% attained by using regression model. This model can be used to predict the experiment results well. The best recipe of compound beverage of pleurotus nebrodensis and aloe was volume of pleurotus nebrodensis to volume of aloe 1:2, mass of mixed liquor to mass of total beverage 1:10, sucrose amount 10% and citric acid amount 0.12%.

Keywords: Pleurotus Nebrodensis; Aloe; Polysaccharides; Compound health beverage