毛木耳多糖益生型酸奶工艺的优化及质构特性  

The Optimization and Texture of Polysaccharide Yogurt

作　　者：马昱阳 王文亮[1,2,3,4] 王月明 徐志祥[4] 贾凤娟 MA Yuyang;WANG Wenliang;WANG Yueming;XU Zhixiang;JIA Fengjuan(Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences,Jinan 250100;Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture,Jinan 250100;Key Laboratory of Agro-products Processing Technology of Shandong Province,Jinan 250100;College of Food Science and Engineering, Shandong Agricultural University,Tai’an 271018)

机构地区：[1]山东省农业科学院农产品研究所,济南250100 [2]农业部新食品资源加工重点实验室,济南250100 [3]山东省农产品精深加工技术重点实验室,济南250100 [4]山东农业大学食品科学与工程学院,泰安271018

出　　处：《食品工业》2019年第7期179-182,共4页The Food Industry

基　　金：山东省自然科学基金联合项目“毛木耳多糖对免疫抑制小鼠免疫功能的调节及分子机制研究”(ZR2018LC018);山东省重点研发计划项目“毛木耳精深加工关键技术研究及产品开发”(2017GNC13106);山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)

摘　　要：以毛木耳多糖酸奶为研究对象,选取发酵剂添加量、发酵温度、发酵时间为单因素试验的变量,感官评定得分衡量标准,用正交试验的方法,对毛木耳多糖酸奶的发酵工艺进行优化。其发酵工艺最优参数为发酵剂添加量0.6%、发酵温度42℃、发酵时间10 h,此条件下感官评分可达93.2分。对毛木耳多糖酸奶样品进行TPA测试,得到硬度、黏性、弹性、内聚性的质构特性数据,在最优条件下的毛木耳多糖酸奶的硬度为54.578 g,黏性为0.439 mJ,内聚性为2.857,弹性为9.264。The polysaccharide yoghurt of Auricularia polytricha was studied. On the basis of single factor experiment, starter addition amount, fermentation temperature and fermentation time were selected as variables, and the sensory evaluation score was measured. The fermentation process of Auricularia polytricha polysaccharide yogurt was optimized by orthogonal experiment. The optimal parameters of fermentation technology are starter addition amount 0.6%, fermentation temperature42 ℃, and fermentation time 10 h, under which sensory score of 93.2 points. TPA test was performed on the polysaccharide yogurt samples of Auricularia polytricha. The properties of hardness, viscosity, elasticity and cohesion are obtained. Under the optimal conditions, the hardness of Auricularia polytricha polysaccharide yogurt was 54.578 g, the viscosity was 0.439 mJ,the cohesion was 2.857, and the elasticity was 9.264.

关 键 词：毛木耳多糖 酸奶 工艺优化 正交试验 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]