食品工业科技2024，Vol.45Issue(20)：177-186,10.DOI:10.13386/j.issn1002-0306.2023100041
玉木耳多糖发酵酸奶的研制及工艺优化
Development and Process Optimization of Auricularia cornea var.Li.Polysaccharides Yoghurt
摘要
Abstract
To develop high activity Auricularia auricula polysaccharide yogurt,Auricularia cornea var.Li.polysaccharides was used as the material to determine its basic components and rheological properties,and the production process of ACP yogurt was optimized by one-way comparative experiments and orthogonal experiments.Moreover,the effect of ACP on the quality of yogurt was investigated in order to develop high-activity Auricularia cornea polysaccharides yogurt.The results showed that:The total sugar,glucuronic acid and protein contents of ACP were 82.21％±2.40％,11.95％±1.28％and 2.36％士0.10％,respectively.The rheological properties showed that the polysaccharides solution exhibited both liquid and solid characteristics,with good viscoelasticity and potential application as a thickener and gelling agent.What's more,ACP could promote the fermentation of yogurt,increase the number of viable lactic acid bacteria,increase the acidity,and reduce the pH.Low-concentration ACP(0.02％～0.08％)could increase the water-holding capacity of yogurt,improve the tissue condition and stability of yogurt,and reduce whey precipitation.With the amount of ACP added was 0.04％,the yogurt showed the greatest water-holding capacity,hardness,consistency,cohesiveness and viscosity,and the best sensory quality.With the ACP addition amount was 0.06％,the number of viable lactic acid bacteria in yogurt was the largest and the acidity was the highest.The optimal production process of ACP yogurt was to add 0.04％ACP,6％sucrose,and 0.1％starter culture of fresh milk,ferment at 42 ℃ for 7 hours,and refrigerate at 4℃ for 24 hours.The yogurt produced had higher viable bacterial count,better sensory quality and textural properties than ordinary yogurt.This research explored the effect of ACP on lactic acid bacteria fermentation and yogurt quality,in order to provide a scientific theoretical basis for improving the health care performance and quality of yogurt and broadening the application scope of Auricularia cornea var.Li..关键词
玉木耳多糖/酸奶/流变/活菌数/质构特性/感官品质Key words
Auricularia cornea var.Li.polysaccharides/yoghurt/rheologe/viable count/texture properties/sensory quality分类
轻工纺织引用本文复制引用
林楠,李珉梦,王新慧,郭航,李侃,段旭昌..玉木耳多糖发酵酸奶的研制及工艺优化[J].食品工业科技,2024,45(20):177-186,10.基金项目
陕西省重点农业科技示范推广项目:食用菌加工开发利用技术体系研究与推广(HT-2019-08593). （HT-2019-08593）
