Rheological Properties of Water Extract and Crude Polysaccharide Solution of <i>Auricularia auricula</i> and Beverage Development

WU Li; CHEN Shou-hui; LI Yi-bin; LAI Pu-fu; XIAO Zheng; CHEN Jun-chen

doi:10.19303/j.issn.1008-0384.2023.10.005

Volume 38 Issue 10

Oct. 2023

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Article Navigation > Fujian Journal of Agricultural Sciences > 2023 > 38(10): 1163-1175

WU L, CHEN S - H, LI Y - B, et al. Rheological Properties of Water Extract and Crude Polysaccharide Solution of Auricularia auricula and Beverage Development [J]. Fujian Journal of Agricultural Sciences，2023，38（10）：1163−1175 doi: 10.19303/j.issn.1008-0384.2023.10.005

Citation:

WU L, CHEN S - H, LI Y - B, et al. Rheological Properties of Water Extract and Crude Polysaccharide Solution of Auricularia auricula and Beverage Development [J]. Fujian Journal of Agricultural Sciences，2023，38（10）：1163−1175 doi: 10.19303/j.issn.1008-0384.2023.10.005

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

doi: 10.19303/j.issn.1008-0384.2023.10.005

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

Received Date: 2023-08-03
Rev Recd Date: 2023-09-10

Available Online: 2023-11-20

Publish Date: 2023-10-28

Abstract

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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References(34)

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