Black fungus lipid-lowering powder was prepared by using black fungus as main raw material and oats,coix seed,maltodextrin,xylitol and xanthan as the auxiliary material.The effects of boiling time,drying temperature,particle size on the effect of black fungus powder's in vitro hypolipidemic capacity were discussed.The best making powder process and the best ratio of black fungus,oats and coix seed were determined by the single factor and orthogonal experiments.On the basis of that,by using dispersibility index,sedimentation rate,dispersion time,and sense evaluation as detection index,the single factor and response surface methodololgy (RSM) design were used to decide the optimum additive of the maltodextrin,xylitol,xanthan gum and the best preparation technology of black fungus powder reduction and product formula were obtained.The results showed that the best making black fungus powder process,black fungus were soaked,washed and boiled 20 min,dried in the oven at 80 ℃,crushed and seived by 80 mesh sieve.The best ratio was black fungus 47.6％,oats 17.3％,coix seed 21.6％,maltodextrin 7.4％,xylitol 5.6％ and xanthan gum 0.5％.The product had good water-mixing property,sensory quality and high nourishment.In vitro digestion experiment,its bile acid salt combining ability was 1.18 μmol· 100 mg1 and cholesterol absorption ability was 23.2 mg ·g-1,showing that it had good function in vitro hypolipidemic capacity.%以黑木耳为主料,复配燕麦、薏苡仁、麦芽糊精、木糖醇、黄原胶制备黑木耳降脂粉.探讨黑木耳煮制时间、烘干温度、粉碎粒度对降血脂功效影响.通过单因素和正交试验确定最佳制粉工艺及黑木耳、燕麦、薏苡仁最佳配比.结合分散指数、沉淀率、分散时间、感官评价指标,通过单因素及响应面优化试验确定麦芽糊精、木糖醇、黄原胶添加量,获得黑木耳降脂粉最佳制备工艺及产品配方.结果表明,黑木耳粉最佳制备条件为黑木耳煮制20 min、80℃干燥、粉碎80目.最佳配方为黑木耳47.6％、燕麦17.3％、薏苡仁21.6％、麦芽糊精7.4％、木糖醇5.6％、黄原胶0.5％,制得冲调性优、感官评价好、营养价值高的复合黑木耳粉,其体外结合胆酸盐能力为1.18 μmol· 100 mg-1,胆固醇吸附量23.2 mg·g-1,具有良好降血脂功能.
展开▼
