LU Yu-rong, GUO Xiu-lan, TANG Ren-yong, HE Gang, GOU Xiao-jun, . Effects of Tremella Polysaccharides on the Fermentation, Textural and Sensory Quality of Low-fat Yogurt[J]. Science and Technology of Food Industry, 2019, 40(10): 73-77. DOI: 10.13386/j.issn1002-0306.2019.10.013

Citation: LU Yu-rong, GUO Xiu-lan, TANG Ren-yong, HE Gang, GOU Xiao-jun, . Effects of Tremella Polysaccharides on the Fermentation, Textural and Sensory Quality of Low-fat Yogurt[J]. Science and Technology of Food Industry, 2019, 40(10): 73-77. DOI: 10.13386/j.issn1002-0306.2019.10.013

銀耳多糖對低脂酸奶發(fā)酵、質(zhì)構及感官品質(zhì)的影響

盧玉容,  郭秀蘭1, , ,  唐仁勇1,  何鋼2,  茍小軍2

1. 成都大學藥學與生物工程學院, 四川成都 610106;

2. 成都大學藥食同源植物資源開發(fā)重點實驗室, 四川成都 610106

詳細信息

作者簡介:

盧玉容(1994-),女,碩士研究生,研究方向:功能性食品,E-mail:luyurong517@126.com。

通訊作者:

郭秀蘭(1977-),女,博士,副教授,研究方向:食品營養(yǎng),E-mail:guoxiulan@cdu.edu.cn。

中圖分類號: TS252

計量 文章訪問數(shù):  0276 HTML全文瀏覽量:  040 PDF下載量:  09 出版歷程 收稿日期:  2018-09-02 網(wǎng)絡出版日期:  2020-11-12 刊出日期:  2019-05-14

Effects of Tremella Polysaccharides on the Fermentation, Textural and Sensory Quality of Low-fat Yogurt

1. College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China;

2. The Laboratory for Chemistry of Traditional Chinese Medicine, Chengdu University, Chengdu 610106, China

摘要

摘要: 為提高低脂酸奶的品質(zhì),將銀耳多糖(0.37、0.74、1.11、1.48、1.85 mg/mL)添加到酸奶中,考察對低脂酸奶微生物數(shù)量、發(fā)酵時間及酸奶品質(zhì)的影響。結果表明,隨著銀耳多糖濃度的增加,酸奶中保加利亞乳桿菌和嗜熱鏈球菌數(shù)量逐漸增加,發(fā)酵時間顯著降低(p<0.05);銀耳多糖在低濃度(0.37和0.74 mg/mL)時酸奶的感官評分最佳;且銀耳多糖濃度在0.37 mg/mL時酸奶的持水力、硬度及脆度顯著提高(p<0.05)。綜合實驗結果,適量銀耳多糖(0.37 mg/mL)的添加可增加發(fā)酵細菌的數(shù)量,縮短發(fā)酵時間,改善低脂酸奶的持水力和質(zhì)構,提升低脂酸奶的感官品質(zhì),并拓寬銀耳多糖的應用范圍。

關鍵詞: 銀耳多糖  /  低脂酸奶  /  發(fā)酵  /  質(zhì)構  /  感官品質(zhì)  

Abstract: In order to improve the quality of low fat yogurt,the effects of supplementing tremella polysaccharides(0.37,0.74,1.11,1.48,1.85 mg/mL)on microbe numbers,fermentation time and quality of low fat yogurt were investigated. The results showed that the numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were increased gradually and the fermentation time was decreased significantly(p<0.05)in yogurt with the increasing of tremella polysaccharide concentrations. When the concentration of tremella polysaccharide were 0.37 and 0.74 mg/mL,the sensory characteristics of yogurts was best. Moreover,the water holding capacity,hardness and frangibility of yogurts were increased(p<0.05)when the concentration of tremella polysaccharides was 0.37 mg/mL. These data suggested that addition of proper amount(0.37 mg/mL)of tremella polysaccharides could increase the number of fermentation bacteria,promote fermentation and improve the water holding capacity,textural and sensory quality of the low fat yogurt,which could broaden the application range of the tremella polysaccharides.

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計量 文章訪問數(shù):  HTML全文瀏覽量:  PDF下載量:  出版歷程 收稿日期:  2018-09-02 網(wǎng)絡出版日期:  2020-11-12 刊出日期:  2019-05-14

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