广叶绣球菌耳基多糖对酸乳品质的影响  

Effects of Polysaccharides from the Root of Sparassis latifolia on the Quality of Yogurt

作　　者：王宏雨[1,2] 张迪[1,2] 罗贝贝 翁梦婷 林衍铨[1,2] WANG Hong-yu;ZHANG Di;LUO Bei-bei;WENG Meng-ting;LIN Yan-quan(Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China;National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China)

机构地区：[1]福建省农业科学院食用菌研究所,福建福州350014 [2]福建省农业科学院特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350014

出　　处：《中国食用菌》2022年第4期69-72,80,共5页Edible Fungi of China

基　　金：福建省属公益类科研院所专项(2019R1035-3);福建省农业科学院科技创新团队建设专项(CXTD2021045)。

摘　　要：以广叶绣球菌耳基提取的水溶性多糖为原料,添加到酸乳发酵配方中,以发酵后酸乳中乳酸菌数量、酸值、粘度、持水力等参数为考察指标,研究广叶绣球菌多糖对酸乳成品品质的影响。结果表明,当绣球菌耳基多糖添加量为0.5 mg·mL^(-1)时,酸乳中的乳酸菌数量增多,持水力、粘度、糖度不同程度增加,感官评分较高。当添加量较高时(1.0 mg·mL^(-1)~2.0 mg·mL^(-1)),绣球菌耳基多糖不利于凝固型酸乳胶体结构的形成,影响凝固型酸乳的感官品质。In order to study the effects of polysaccharide on the quality of yogurt,the water-soluble polysaccharide extracted from the root of Sparassis latifolia was used in the yogurt fermentation.Series of indexes were evaluated,including the number of lactic acid bacteria,water holding capacity,titrated acidity,viscosity and so on.The results showed that the water-soluble polysaccharide from the root of S.latifolia could promote the growing of lactic acid bacteria,enhance the viscosity and water-holding power,and get a better sensor evaluation,at the concentration of 0.5 mg·mL^(-1).When the dosage was high(1.0 mg·mL^(-1)-2.0 mg·mL^(-1)),it was not conducive to the structure formation of the solidified acid emulsion and affected the sensory quality of the yogurt.

关 键 词：广叶绣球菌 多糖 酸乳 

分 类 号：S646.2[农业科学—蔬菜学]