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

doi: 10.19303/j.issn.1008-0384.2023.10.005

吴俐^{1, 2},
陈寿辉^{1, 2},
李怡彬^{1, 2},
赖谱富^{1, 2},
肖正^{1, 2},
陈君琛^{1, 2, ,}

1.
福建省农业科学院农产品加工研究所，福建福州 350003
2.
农业农村部亚热带特色果蔬菌加工重点实验室，福建福州 350003

基金项目: 福建省农业高质量发展超越“5511”协同创新工程项目（XTCXGC2021014）；福建省现代食用菌产业技术体系建设项目（闽财指〔2019〕897号）；福建省科技计划项目（2023R1099、2023R1100、2023R1030005、2022C0028）；福建省农业科学院科技创新团队建设项目（CXTD2021018-2）；福建省农业科学院青年英才项目（YC2021012）

详细信息

作者简介:
吴俐（1985 —），女，博士，助理研究员，主要从事食用菌加工技术及功能食品研究，E-mail：565108633@qq.com

通讯作者:
陈君琛（1959— ），男，研究员，主要从事食用菌精深加工技术研究，E-mail： junchencc@sina.com

中图分类号: S646.9
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- 被引次数: 0
出版历程
- 收稿日期: 2023-08-03
- 修回日期: 2023-09-10
- 网络出版日期: 2023-11-20
- 刊出日期: 2023-10-28

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

WU Li^{1, 2},
CHEN Shou-hui^{1, 2},
LI Yi-bin^{1, 2},
LAI Pu-fu^{1, 2},
XIAO Zheng^{1, 2},
CHEN Jun-chen^{1, 2
, ,}

1.
Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou,　　350003
2.
Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing , Ministry of Agriculture and Rural Affairs; Fuzhou,　　350003

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%。
- 黑木耳 /
- 水提物 /
- 粗多糖 /
- 流变特性 /
- 饮料
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.
- Auricularia auricula /
- crude polysaccharide /
- water extract /
- rheological characteristics /
- beverage

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图 1 黑木耳饮料生产工艺流程

Figure 1. Production process of A. auricula beverage

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图 2 不同质量浓度AWE和ACP溶液的流变特性曲线

A：AWE溶液；B：ACP溶液。图3、5同。

Figure 2. Rheological characteristic curves of AWE and ACP solutions with different concentrations

A: AWE solution ; B: ACP solution.The same as Fig.3、5

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图 3 不同质量浓度AWE和ACP溶液的线性黏弹区

Figure 3. Linear viscoelastic zones of AWE and ACP solutions at different concentrations

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图 4 不同质量浓度AWE和ACP溶液在角频率下储存模量、损耗模量和损耗角正切的变化

A～C：0.6%的AWE溶液的储存模量、损耗模量和损耗角正切；D～F：0.6%ACP溶液的储存模量、损耗模量和损耗角正切。

Figure 4. Changes of storage modulus, loss modulus and loss tangent of AWE and ACP solution with different mass concentration

A～C: Storage modulus, loss modulus and loss tangent of 0.6% AWE solution. D～F: Storage modulus, loss modulus and loss tangent of 0.6% ACP solution.

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图 5 不同质量浓度AWE和ACP溶液的黏温曲线

Figure 5. Variation of viscosity of different concentration of AWE and ACP solution with temperature

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图 6 不同均质压力下AWE和ACP溶液的流变特性曲线

A：0.6%的AWE溶液；B：0.6%的ACP溶液。图8同。

Figure 6. Rheological characteristic curves of AWE and ACP solution under different homogenization pressure

A: 0.6% AWE solution; B: 0.6% ACP solution.The same as Fig.8.

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图 7 不同均质压力下AWE和ACP储存模量、损耗模量和损耗角正切的变化

A～C：0.6%的AWE溶液的储存模量、损耗模量和损耗角正切；D～F：0.6%的ACP溶液的储存模量、损耗模量和损耗角正切。

Figure 7. Changes of storage modulus, loss modulus and loss tangent of A. auricula solution under different homogeneous pressures

A～C: Storage modulus, loss modulus and loss tangent of 0.6% AWE solution. D～F: Storage modulus, loss modulus and loss tangent of 0.6% ACP solution.

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图 8 不同均质压力下AWE和ACP黏度随温度的变化

Figure 8. Variation of the viscosity of A. auricula solution with temperature under different homogenization pressures

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图 9 不同均质压力对平均粒径与稳定系数的影响

同一指标不同小写字母表示差异显著（P＜0.05），图10、11同。

Figure 9. Effect of different homogenization pressure on average particle size and stability coefficient

Different letters on the same index mean significant difference (P＜0.05). The same for Fig.10, 11.

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图 10 冰糖添加量对感官评分的影响

Figure 10. The effect of rock sugar addition on sensory score

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图 11 柠檬酸添加量对感官评分的影响

Figure 11. Effect of citric acid addition on sensory score

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表 1 正交试验因素和水平

Table 1. Factors and levels of orthogonal tests

水平 Levels	A黑木耳水提物 AWE/%	B柠檬酸 Citric acid/%	C冰糖 Rock sugar/%
1	0.3	0.05	5
2	0.6	0.10	6
3	0.9	0.15	7

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表 2 黑木耳饮料感官质量评分标准

Table 2. Sensory quality scoring criteria for wood ear beverage

评分指标 Scoring indicators	评分标准 Scoring criteria	评分 Score/分
色泽（3分） Color (3 points)	均匀一致的淡褐色	2～3
	淡褐色或深褐色，颜色较深或较浅，不够均匀	1～2
	颜色过深或过浅且不均匀	0～1
黏稠度（3分） Viscosity (3 points)	粘稠适中	2～3
	过于黏稠	0～2
	无黏稠感	0～2
风味（4分） Flavor (4 points)	有淡淡黑木耳风味，香气和谐，酸甜适中，味清口爽	3～4
	黑木耳风味稍显不足，偏甜、偏酸或偏淡	2～3
	香气和滋味不协调，太甜、太酸或太淡	0～1

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表 3 不同质量浓度AWE和ACP溶液的Power Law方程拟合参数

Table 3. Parameters for fitting the Power Law equation for different concentration of AWE and ACP solution

溶液 Solution	质量浓度 Concent/%	稠度系数k Consistency coefficient k/ (Pa·sⁿ)	流动行为指数n Flow behavior index n	相关系数R² Correlation coefficient R²
黑木耳水提物 AWE	0.3	67.70±1.34 e	0.69±0.01 a	0.983
	0.6	242.83±3.58 d	0.57±0.01 b	0.9959
	0.9	602.40±7.98 c	0.48±0.01 c	0.9981
	1.2	1084.93±11.82 b	0.41±0.01 d	0.9991
	1.5	1614.24±22.36 a	0.38±0.01 d	0.9987
黑木耳粗多糖 ACP	0.3	231.91±4.14 e	0.62±0.01 a	0.9916
	0.6	980.69±11.85 d	0.49±0.01 b	0.9983
	0.9	2531.91±24.42 c	0.41±0.01 c	0.9993
	1.2	4692.93±38.90 b	0.39±0.00 c	0.9995
	1.5	7138.29±28.68 a	0.35±0.00 d	0.9999
同列数据后不同小写字母表示不同处理间差异显著（P ＜ 0.05），下同。 Different lowercase letters superscribing the same indicator in the same column indicate significant differences (P ＜ 0.05), the same below.

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表 4 不同均质压力下0.6%AWE和ACP溶液的 Power Law方程拟合参数

Table 4. Parameters for fitting the Power Law equation of 0.6% AWE and ACP solution under different homogenization pressures

溶液 Solution	均质压力 Homogeneous pressure/MPa	稠度系数k Consistency coefficient k/ (Pa·sⁿ)	流动行为指数n Flow behavior index n	相关系数 R² Correlation coefficient R²
黑木耳水提物 AWE	0	242.83 ± 3.58 a	0.57 ± 0.01 c	0.9959
	4	93.89 ± 2.12 b	0.76 ± 0.01 b	0.9639
	8	51.99 ± 2.61 c	0.85 ± 0.02 a	0.7339
	12	43.40 ± 0.69 d	0.81 ± 0.01 a	0.9725
黑木耳粗多糖 ACP	0	980.69 ± 11.85 a	0.50 ± 0.01 d	0.9983
	4	462.41 ± 11.83 b	0.63 ± 0.01 c	0.9824
	8	179.54 ± 4.79 c	0.75 ± 0.01 b	0.9545
	12	85.60 ± 3.37 d	0.83 ± 0.02 a	0.8461

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表 5 L₉（3³）正交试验结果

Table 5. L₉ (3³) Orthogonal design scheme and results

试验号 Test number	A黑木耳水提物 AWE	B冰糖 Rock sugar	C柠檬酸 Citric acid	感官评分 Sensory score
1	1	1	1	6.7±0.2
2	1	2	2	7.3±0.3
3	1	3	3	7.1±0.1
4	2	2	3	8.0±0.5
5	2	3	1	7.9±0.3
6	2	1	2	8.2±0.4
7	3	3	2	7.4±0.1
8	3	1	3	6.9±0.2
9	3	2	1	7.2±0.4
K₁	21.10	21.80	21.80
K₂	24.10	22.50	22.90
K₃	21.50	22.40	22.00
k₁	7.03	7.27	7.27
k₂	8.03	7.50	7.63
k₃	7.17	7.47	7.33
极小值 Minimum value	7.03	7.27	7.27
极大值 Maximum value	8.03	7.50	7.63
极差R Range R	1.00	0.23	0.37
主次因素 Primary and secondary factors	A ＞ C ＞ B
最优组合 Optimal combination	A₂C₂B₂

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表 6 方差分析结果

Table 6. Results of variance analysis

方差来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F value	P值 P value
A	1.76889	2	0.8844	49.75	0.0197 *
B	0.09556	2	0.0478	2.6875	0.2712
C	0.22889	2	0.1144	6.4375	0.1345
D空白 D Blank	0.03556	2	0.0178
总和 Total	0.36
“”表示在0.05水平差异显著。 "" indicates a significant difference at the 0.05 level.

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