| 富硒黑木耳浆液的配制 |
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| 引用本文： | 温秀荣,顾雅君,刘建荣,王世英.富硒黑木耳浆液的配制[J].南方农业学报,2017,48(1). |
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| 作者姓名： | 温秀荣 顾雅君 刘建荣 王世英 |
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| 作者单位： | 1. 保定职业技术学院农林与生物工程系,河北保定,071051;2. 河北大学生命科学学院,河北保定,071002;3. 河北大学生物技术研究中心,河北保定,071002;4. 河北农业大学生命科学学院,河北保定,071001 |
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| 基金项目： | 河北省科技支撑计划项目 |
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| 摘 要： | 【目的】优化富硒黑木耳浆液的配制条件,为富硒黑木耳深加工生产和应用提供依据。【方法】以富硒黑木耳G6干子实体及深层发酵菌丝体为原料,粉碎后分别按一定比例加蒸馏水混匀,通过测定不同料水比浆液中的不溶物含量及硒、粗蛋白、可溶性糖、粗脂肪、粗纤维等营养成分含量和溶出率以确定最适料水比,制得子实体浆液和发酵菌丝体浆液;再利用正交试验对富硒黑木耳浆液配制条件进行优化。【结果】富硒黑木耳子实体浆液中的不溶物含量明显高于发酵菌丝体浆液;发酵菌丝体浆液各营养成分的含量均高于子实体浆液;随料水比的降低,发酵菌丝体浆液和子实体浆液的各营养成分含量均下降,溶出率则升高,制备发酵菌丝体浆液和子实体浆液的最适料水比分别为1∶10和1∶20。菌丝体浆液300 m L、子实体浆液200 m L、蜂蜜30 g(25 m L)时,制得的富硒黑木耳浆液口感爽滑、微甜适口且具有黑木耳淡香味,经3个月的放置观察,饮品基本无分层现象,稳定性好。【结论】富硒黑木耳子实体浆液、发酵菌丝体浆液和蜂蜜以8∶12∶1比例混匀,配制的富硒黑木耳浆液为棕褐色黏稠状液体,口感和风味较佳,无需添加其他化学增稠剂,是一种营养价值较高的绿色饮品。
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| 关 键 词： | 黑木耳 富硒 子实体浆液 发酵菌丝体浆液 黑木耳浆液 |
Formulation of selenium-enriched black fungus serous liquid |
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| WEN Xiu-rong,GU Ya-jun,LIU Jian-rong,WANG Shi-ying.Formulation of selenium-enriched black fungus serous liquid[J].Journal of Southern Agriculture,2017,48(1). |
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| Authors: | WEN Xiu-rong GU Ya-jun LIU Jian-rong WANG Shi-ying |
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| Abstract: | Objective]The present study improved preparation conditions for black fungus serous liquid to provide the basis for deep processing of black fungus and its application.Method]Dry fruiting body and fermented mycelium of selenium-enriched black fungus G6 were taken as the materials.They were shattered and added distilled water according to certain ratios.Contents of insoluble material,selenium,crude protein,soluble sugar,crude fat,crude fiber and their dissolution rates were measured in order to determine the optimum material-water ratio,and made fruiting body serous liquid and mycelium serous liquid.Orthogonal experiment was adopted to optimize preparation conditions for serous liquid of selenium-enriched black fungus.Result]Insoluble material content in fruiting body serous liquid was higher than that in fermented mycelium serous liquid;nutrient contents in fermented mycelium serous liquid were higher thau those in fruiting body serous liquid.As material-water ratio decreased,all nutrient contents in both serous liquids dropped,but their dissolution rates increased.The optimal material-water ratio for fermented mycelium serous liquid was 1∶10,and 1∶20 for fruiting body serous liquid.Mixing 300 mL mycelium serous liquid,200 mL fruiting body serous liquid and 30 g honey (25 mL)into black fungus serous liquid.The taste was smooth,slightly sweet and had light fragrance of black fungus.After three month,the black fungus serous liquid did not layer and maintained stable.Conclusion]The optimal ratio for black fungus serous liquid is fruiting body serous liquid:mycelium serous liquid∶honey being 8∶12∶1.The drink is dark brown and sticky.The texture and flavor are good.There is no need to add chemical thickener in it.It is a kind of green drink with high nutrient value. |
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| Keywords: | black fungus rich selenium fruiting body serous liquid fermented mycelium serous liquid black fungus serous liquid |
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