黑木耳发酵多糖酸奶的研制与工艺优化  

Development and Process Optimization of Yogurt with Auricularia auricula Fermented Polysaccharides

作　　者：舒逸凡 宋克超 徐洁 吴小军 曾晓雄[1] SHU Yifan;SONG Kechao;XU Jie;WU Xiaojun;ZENG Xiaoxiong(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;Nanjing Sinong Bio-organic Fertilizers Institute Co.,Ltd.,Nanjing 211899;Shaanxi Qinfeng Agricultural Co.,Ltd.,Shangluo 711499)

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]南京思农生物有机肥研究院有限公司,南京211899 [3]陕西秦峰农业股份有限公司,商洛711499

出　　处：《食品工业》2023年第4期41-45,共5页The Food Industry

基　　金：南京市科技计划项目(20201101);江苏省研究生实践创新计划(SJCX21_0237);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：以黑木耳为材料,经冠突散囊菌(MK346334)发酵制备黑木耳多糖,以乳酸菌活菌数、持水力及感官评定等指标探讨黑木耳多糖对酸奶品质的影响。结果表明,添加适当的黑木耳多糖能够促进乳酸菌的增殖,提高酸奶的持水力,改善酸奶品质。通过单因素试验和正交试验确定黑木耳多糖酸奶的工艺条件:接种量5%,多糖添加量1.0%,发酵时间8 h,白砂糖添加量8%。制备的黑木耳多糖酸奶酸甜可口,同时具备黑木耳特殊发酵风味。With Auricularia auricula as material,it was fermented by Eurotium cristatum(MK346334)and then used to prepare polysaccharides.The effect of Auricularia auricula polysaccharides on the quality of yogurt was discussed by the number of lactic acid bacteria,the water holding capacity and the sensory characteristics.The result showed that the addition of appropriate Auricularia auricula polysaccharides could promote the proliferation of lactic acid bacteria,improve the water holding capacity of yogurt,and improve the quality of yogurt.The conditions for production of yogurt with Auricularia auricula polysaccharide were determined by single factor test and orthogonal test as follows:inoculum 5%,Auricularia auricula polysaccharide 1.0%,fermentation time 8 h,and sucrose 8%.The resulting yogurt tasted sweet and sour,and it had the special aroma of Auricularia auricular.

关 键 词：黑木耳多糖 冠突散囊菌 酸奶 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]