用银耳提取液代替传统稳定剂制作酸奶

SOUR MILK PREPARATION MAKED BY EXTRACT LIQUID OF TREMELLA FUCIFORMIS BERK INSTEAD OF TRADITIONAL STABILIZER

从银耳中提取富含银耳多糖的提取液，将其代替羧甲基纤维素用于调配型酸奶的制作。试验结果表明：银耳溶液提取的最适条件是以２借水量在１２０℃下提取６０ｍｉｎ；银耳提取液粘度在１，０００ｍＰａ．ｓ、添加量为酸奶总量的３３％时，按原酸奶生产工艺，可代替羧甲基纤维素的稳定与增稠作用。制品稳定性好，并具有银耳的保健功能。

Carboxymethyl cellulose is replaced with the extract liquid of Tremella fuciformisBerk,in the preparation of a mixing type of sour milk. The experiments result shows:the mostsuitable condition for extracting liquid of Tremella fuciformis Berk is with double water,60 minutes under 120℃;and the extract liquid of Tremella fuciformis Berk, whose viscosity is 1,000mPa.s and quantity is 33 per cent in the total amount of sour milk,can replace the stability andthickness function of Carboxymethyl cellulose in the former production technology of sour milk.The products has good stability and health function of Tremella fuciformis Berk.