金针菇多糖酸奶的研制

Development of Yogurt from Enoki Mushroom Polysaccharide

以金针菇多糖、脱脂奶粉为主要原料,尝试开发一种金针菇多糖酸奶。首先通过L9(33)的正交试验确定超声波辅助法提取金针菇多糖的工艺。再以乳酸菌数和感官评定为指标,确定金针菇多糖最适添加量及其酸奶最佳制作工艺。另外对对照酸奶和金针菇多糖酸奶部分理化性质进行测定。结果表明,超声波辅助法提取金针菇多糖的最佳工艺为:料液比1︰30 g/mL,浸提温度50℃,超声处理70 min;金针菇多糖酸奶的最佳工艺为金针菇多糖添加量1.2 g/L,白砂糖添加量70 g/L,发酵时间9 h。金针菇多糖酸奶的感官评分、乳酸菌数和持水性分别是对照酸奶的1.06, 2.20和1.05倍,而乳清析出率的平均值和酸度均比对照组低。此次试验初步研制出金针菇多糖功能性酸奶,为丰富酸奶的花色品种提供参考。

With enoki mushroom polysaccharide and skim milk powder as the main raw material, a functional yogurt from enoki mushroom polysaccharide was developed. Firstly, determine the optimal ultrasonic-assisted extraction process of enoki mushroom polysaccharide by the L9(33) orthogonal experiment design, then with lactic acid bacteria number and sensory evaluation as the indicator, the optimum adding amount of enoki mushroom polysaccharide and optimum technology of producing yogurt was determined. In addition, some physiochemical properties of control and enoki mushroom polysaccharide yogurt were studied. The results showed that the optimal ultrasonic-assisted extraction conditions were material-liquid ratio of 1︰30 g/mL, extraction temperature of 50 ℃ and extraction duration of 70 min. The optimum technology of producing enoki mushroom yogurt was amount of enoki mushroom polysaccharide 1.2 g/L, sugar content 70 g/L and fermentation time of 9 h. The sensory evaluation, lactic acid bacteria number and water holding capacity were 1.06, 2.20 and 1.05 times of control, respectively, while the average values of whey precipitation rate and acidity were lower than those in the control yogurt. This experiment had preliminarily developed this functional yogurt from enoki mushroom polysaccharide, which provided a reference for rich varieties of yogurt.