含魔芋胶/魔芋葡甘露低聚糖悬浮饮料的制备

Preparation of drink containing konjac glucomannan/konjac glucomannan-oligosaccharide

摘要: 以β-甘露聚糖酶酶解的魔芋葡甘露低聚糖和未酶解的魔芋胶为主要原料,添加速溶红茶粉,制备红茶风味的魔芋悬浮饮料。在单因素实验的基础上,采用正交实验对魔芋胶酶解工艺条件进行优化。结果表明,酶解葡甘露低聚糖最佳工艺条件为:魔芋胶浓度25%（w/w）、β-甘露聚糖酶酶添加量150U/g、pH5.5、45℃,酶解600s,魔芋胶水解率为50.4%,酶降解的魔芋葡甘露低聚糖粘度为14.3mPa·s。以魔芋胶和魔芋葡甘露低聚糖制备的无糖悬浮饮料优化配方为:木糖醇10%,柠檬酸0.15%,琼脂0.1%,CMC0.1%,酶解物魔芋葡甘露低聚糖0.9%,魔芋胶0.3%,速溶红茶粉0.15%。

Abstract: A black tea flavor suspended drink containing konjac glucomannan/konjac oligosaccharides was prepared with the addition of konjac glucomannan, hydrolysised konjac glucomannan by β-glucan, and instant black tea powder.On the basis of single factor experiment, the orthogonal experiment was used to optimize the enzymatic hydrolysis conditions.The results showed that the hydrolysis rate and the viscosity for the hydrlysate were 50.4% and 14.3mPa·s separately at the condition of the konjac glucomannan concentration 25% (W/W) , dosage of enzyme 150U/g, pH 5.5, temperature 45℃, time 600s.The recipe for the sugar-free suspended drink were:xylitol 10%, citric acid 0.15% and agar 0.1%, CMC 0.1%, hydrolysate 0.9% and konjac glue 0.3%, instant tea powder 0.15%.