2种银耳多糖对搅拌型发酵乳品质的影响  

Effects of Two Kinds of Tremella Polysaccharides on the Quality of the Stirred Yogurt

作　　者：尹凤雪 YIN Fengxue(Shanghai Huiwen Biotech Corp.,Ltd.,Shanghai 200120)

机构地区：[1]上海辉文生物技术股份有限公司,上海200120

出　　处：《食品工业》2023年第10期109-114,共6页The Food Industry

摘　　要：探究2种高纯度银耳多糖对搅拌型发酵乳品质的影响,为开发功能性发酵乳提供一定理论基础。在全脂奶粉的复原乳中加入一定浓度银耳多糖,通过均质、杀菌、发酵等工艺制作成发酵乳,对不同时间冷餐储存条件(4℃)发酵乳的酸度、pH、黏度、持水力、质构和感官特性进行评价。结果表明:2种银耳多糖仅对发酵乳的黏度产生显著影响,未对发酵乳的酸度、pH、持水力和质构特性有显著影响;银耳多糖添加量0.02%时发酵乳感官评分最高,可作为最佳推荐添加量。The effect of two kinds of high purity tremella polysaccharides on the quality of the stirred yogurt was analyzed,to provide a theoretical basis for the development of functional yogurt.Yogurt which was added with different concentrations of tremella polysaccharides made by homogenizing,sterilizing,fermentation and other processes.The titrated acidity,pH,viscosity,water holding capacity,texture and sensory quality of yogurt were compared at different days of storage.The results showed the viscosity of yogurt was only affected significantly,whereas the titrated acidity,pH and texture of yogurt were not affected significantly,the highest sensory scores were exhibited by yogurt containing 0.02%tremella polysaccharides which could be used as the best recommended addition.

关 键 词：银耳多糖 搅拌型发酵乳 黏度 质构 感官品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]