桑黄菌丝体红枣酸奶配方优化及风味物质分析  

Optimization of Formula and Analysis of Flavor Compounds of Phellinus linteus Mycelium Jujube Yogurt

作　　者：田怡 肖光利 肖裕玲 高锦运 莫美华[1] TIAN Yi;XIAO Guangli;XIAO Yuling;GAO Jinyun;MO Meihua(School of food science,South China Agricultural University,Guangzhou 510000)

机构地区：[1]华南农业大学食品学院,广州510000

出　　处：《食品工业》2025年第1期61-67,共7页The Food Industry

基　　金：河源龙川食用菌“咏根科技站”建设项目(E23045)。

摘　　要：以桑黄菌丝体、红枣、奶粉为主要原料,感官评价为指标,采用响应面法优化桑黄菌丝体红枣酸奶配方,分析最优配方与对照组及市售酸奶的微生物、理化及营养指标,通过气相色谱-质谱连用仪(GC-MS)对桑黄菌丝体红枣酸奶挥发性风味物质进行检测。结果表明:桑黄菌丝体添加量6.74%、白砂糖添加量8.45%、红枣粉添加量2.83%时感官综合评分最高,为84.15分。其脂肪含量为2.78 g/100 g,蛋白质为2.45 g/100 g,酸度为80.13°T,持水率为66.19%,乳酸菌活菌数为6.0×10^(8)CFU/g,各项指标均符合国家标准,且总黄酮、总多酚含量及总抗氧化能力显著高于对照组。采用GC-MS共检测到挥发性风味物质44种,主要包括烯烃类、烷烃类、酯类,其中酯类的乙酸芳樟酯相对含量最高,占比17.8%,该物质有类似铃兰、薰衣草的香气。Taking Phellinus igniarius mycelium,jujube and whole milk powder as the main raw materials,and sensory evaluation as the index,response surface methodology was used to optimize the formula of Phellinus igniarius mycelium jujube yoghurt.The microbial,physicochemical and nutritional indexes of the optimal formula,control group and commercial yoghurt were analyzed.The volatile flavor compounds of Phellinus igniarius mycelium jujube yoghurt were detected by gas chromatography-mass spectrometry(GC-MS).The results showed that when the addition of Phellinus igniarius mycelium was 6.74%,white granulated sugar was 8.45%,and jujube powder was 2.83%,the sensory comprehensive score was the highest,84.15 points.Its fat content was 2.78 g/100 g,protein was 2.45 g/100 g,acidity was 80.13°T,water holding capacity was 66.19%,and the number of viable lactic acid bacteria was 6.0×10^(8)CFU/g.All indicators met the national standards,and the total flavonoids,total polyphenols and total antioxidant capacity of the control group were significantly higher than those of the control group.A total of 44 volatile flavor compounds were detected by GC-MS,mainly including alkenes,alkanes and esters.The relative content of linalyl acetate in esters was the highest,accounting for 17.8%,which had a similar aroma to lily of the valley and lavender.

关 键 词：桑黄菌丝体 桑黄功效型酸奶 桑黄液体产品 GC-MS风味分析 酸奶理化检测 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]