食用菌发酵液对酸奶理化性质和营养成分的影响  

Effects of edible fungi fermentation broths on the physicochemical properties and nutritional components of yogurt

作　　者：马学兰 周连玉 巨家升[3] 孙文娟 王龙瑞 MA Xue-lan;ZHOU Lian-yu;JU Jia-sheng;SUN Wen-juan;WANG Long-rui(Qinghai Province Academy of Plateau Science and Sustainability,Xining,Qinghai 810008,China;Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province,Xining,Qinghai 810008,China;School of Life Science,Qinghai Normal University,Xining,Qinghai 810008,China)

机构地区：[1]高原科学与可持续发展研究院,青海西宁810008 [2]青海省青藏高原药用动植物资源重点实验室,青海西宁810008 [3]青海师范大学生命科学学院,青海西宁810008

出　　处：《食品与机械》2023年第1期186-194,共9页Food and Machinery

基　　金：国家自然科学基金项目(编号:32260345,31760697);青海省科技计划资助项目(编号:2022-ZJ-740)。

摘　　要：目的:探究黄绿蜜环菌和虎掌菌富硒发酵液对酸奶理化性质和营养成分的影响。方法:采用酸度计、滴定法、称重法、分光光度法测定酸奶中的pH值、酸度、持水力、蛋白质、脂肪及矿质元素含量。结果:5 mL/100 mL两种食用菌发酵液对单一菌或混合菌酸奶感官评分、酸度相较于对照组均无显著差异。除30 mL/100 mL黄绿蜜环菌发酵液外,添加其他发酵液由混合菌制成的酸奶酸度均在70~110°T;与对照组相比,5 mL/100 mL虎掌菌发酵液和25~30 mL/100 mL黄绿蜜环菌发酵液分别显著性提高酸奶持水力和蛋白质含量,5~15 mL/100 mL虎掌菌发酵液提高酸奶钾、钙含量;与单一菌酸奶相比,30 mL/100 mL黄绿蜜环菌发酵液使混合菌酸奶钾、钙含量分别提高12%,54%,而15~20 mL/100 mL黄绿蜜环菌发酵液使混合菌酸奶持水力、蛋白质、磷含量分别提高了10%~22%,120%~224%,52%;在30 mL/100 mL虎掌菌发酵液的条件下,混合菌酸奶感官评分、持水力、脂肪含量依次比单一菌高6%,17%,41%;25 mL/100 mL虎掌菌发酵液促使混合菌酸奶钾、铁含量增加幅度分别为34%,416%。结论:黄绿蜜环菌和虎掌菌低用量富硒发酵液能够提高酸奶感官评分、pH、酸度、持水力、蛋白质、脂肪及矿质元素(P、K、Ca、Fe)含量。Objective:This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum(Scop.)Pers.on the physicochemical properties and nutritional components of yogurt.Methods:The pH value,acidity,water holding capacity,protein,fat and mineral element contents in yogurt were determined by acidity meter,titration method,weighing method and spectrophotometry,respectively.Results:The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group.Except for the 30 mL/100 mL A.luteo-virens fermentation broth,the acidity of the yogurt made from the mixed bacteria under the other fermentation broths was in the range of 70~110°T.Compared with the control group,5 mL/100 mL fermentation broth of T.gelatinosum(Scop.)Pers.and 25~30 mL/100 mL fermentation broth of A.luteo-virens significantly improved the water holding capacity and protein contents of yogurt,respectively,and 5~15 mL/100 mL of the fermentation broth of T.gelatinosum(Scop.)Pers.increased the potassium and calcium contents of yogurt.Compared with single bacteria yogurt,30 mL/100 mL fermentation broth of A.luteo-virens significantly increased the potassium and calcium contents of yogurt with increased by 12%and 54%respectively,while the water holding capacity,protein and phosphorus contents in mixed bacteria yogurt were significantly higher than that of single bacteria yogurt at a dose of 15~20 mL/100 mL A.luteo-virens fermentation broth,rose by 10%~22%,120%~224%and52%.Under the condition of 30 mL/100 mL T.gelatinosum(Scop.)Pers,fermentation broth of the sensory score,water holding capacity and fat content of mixed bacteria yogurt were significantly higher than those of single bacteria yogurt,with the rate of 6%,17%and 41%,respectively.25 mL/100 mL T.gelatinosum(Scop.)Pers.fermentation broth significantly increased the potassium and iron contents by 34%and 416%,respectively.Conclusion:The low dosage of selenium-rich fermentation broth

关 键 词：黄绿蜜环菌 虎掌菌 酸奶 富硒发酵液 理化性质 营养成分 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]