中国乳业Issue(6)：127-134,139,9.DOI:10.12377/1671-4393.25.06.21
银耳发酵乳制备工艺优化及营养质构分析
Optimization of Preparation Process and Nutritional Textural Analysis of Tremella Yogurt
宋明劲 1郭宁静 1李翔 1戴雅 1余华1
作者信息
- 1. 成都大学食品与生物工程学院,四川 成都 610106
- 折叠
摘要
Abstract
[Objective]To develop a high calcium,low fat and nutrient-rich tremella yogurt,and analyze its flavor and quality.[Method]The preparation process of tremella yogurt was optimized by single-factor test and orthogonal test,and the texture characteristics,acidity,total sugar content,protein content,fat concentration,calcium ion concentration,number of lactic acid bacteria and Escherichia coli of tremella yogurt under the optimal conditions were analyzed.[Result]The optimal formula of tremella yogurt was 20%of tremella pulp,14%of skimmed milk powder,6%of sucrose and 0.4%of stabilizer.The sensory score of the finished product was the highest when fermented at 41℃for 8 h with this formula.Its texture characteristics detection viscosity was 4 430 mPa·s,hardness was 108 g,acidity was 82.48 °T,total sugar content was 10.92%,fat concentration was 1.782 g/100 mL,calcium ion concentration was 7.84 mg/100 mL,protein content was 22 mg/mL,and the number of lactic acid bacteria was 1.6×108 CFU/mL and the number of Escherichia coli was 0.[Conclusion]This product has reduced the fat content within a certain range while retaining the nutritional value of calcium and protein,etc.It also innovated the taste while preserving the special flavor of yogurt.关键词
银耳/发酵/营养质构Key words
Tremella/fermentation/trophic structure引用本文复制引用
宋明劲,郭宁静,李翔,戴雅,余华..银耳发酵乳制备工艺优化及营养质构分析[J].中国乳业,2025,(6):127-134,139,9.
