玉木耳多糖发酵酸奶的研制及工艺优化

林楠; 李珉梦; 王新慧; 郭航; 李侃; 段旭昌

doi:10.13386/j.issn1002-0306.2023100041

玉木耳多糖发酵酸奶的研制及工艺优化

Development and Process Optimization of Auricularia cornea var. Li. Polysaccharides Yoghurt

摘要

摘要: 为开发高活性玉木耳多糖酸奶，以玉木耳多糖（Auricularia cornea var. Li polysaccharides，ACP）为原料，测定其基本组分与流变特性，并通过单因素实验及正交试验优化了ACP酸奶生产工艺，探究了ACP对酸奶品质的影响。结果表明：ACP总糖、糖醛酸、蛋白质含量分别为82.21%±2.40%，11.95%±1.28%，2.36%±0.10%。流变特性显示玉木耳多糖溶液既表现出液体的特征，也表现出固体的特征，具有良好的粘弹性，有作为增稠剂和凝胶剂的潜在应用价值。ACP能促进酸奶发酵，使乳酸菌活菌数增加，酸度上升，pH降低；ACP浓度范围为0.02%~0.08%可提高酸奶持水力，改善酸奶组织状态和稳定性，减少乳清析出；ACP添加量为0.04%时，酸奶持水力、硬度、稠度、粘聚性和粘度最大，感官品质最好，ACP添加量为0.06%时，酸奶乳酸菌活菌数最多，酸度最高。玉木耳多糖酸奶最佳生产工艺为添加鲜奶量的0.04% ACP、6%蔗糖、0.1%发酵剂，于42 ℃发酵7 h，于4 ℃冷藏24 h，制作的酸奶较普通酸奶具有更高的活菌数及更好感官品质和质构特性。本实验通过探索玉木耳多糖对乳酸菌发酵和酸奶品质的影响，以期为改善酸奶保健性能和品质，拓宽玉木耳多糖的应用范围提供科学理论依据。

Abstract: To develop high activity Auricularia auricula polysaccharide yogurt, Auricularia cornea var. Li. polysaccharides was used as the material to determine its basic components and rheological properties, and the production process of ACP yogurt was optimized by one-way comparative experiments and orthogonal experiments. Moreover, the effect of ACP on the quality of yogurt was investigated in order to develop high-activity Auricularia cornea polysaccharides yogurt. The results showed that: The total sugar, glucuronic acid and protein contents of ACP were 82.21%±2.40%, 11.95%±1.28% and 2.36%±0.10%, respectively. The rheological properties showed that the polysaccharides solution exhibited both liquid and solid characteristics, with good viscoelasticity and potential application as a thickener and gelling agent. What's more, ACP could promote the fermentation of yogurt, increase the number of viable lactic acid bacteria, increase the acidity, and reduce the pH. Low-concentration ACP (0.02%~0.08%) could increase the water-holding capacity of yogurt, improve the tissue condition and stability of yogurt, and reduce whey precipitation. With the amount of ACP added was 0.04%, the yogurt showed the greatest water-holding capacity, hardness, consistency, cohesiveness and viscosity, and the best sensory quality. With the ACP addition amount was 0.06%, the number of viable lactic acid bacteria in yogurt was the largest and the acidity was the highest. The optimal production process of ACP yogurt was to add 0.04% ACP, 6% sucrose, and 0.1% starter culture of fresh milk, ferment at 42 ℃ for 7 hours, and refrigerate at 4 ℃ for 24 hours. The yogurt produced had higher viable bacterial count, better sensory quality and textural properties than ordinary yogurt. This research explored the effect of ACP on lactic acid bacteria fermentation and yogurt quality, in order to provide a scientific theoretical basis for improving the health care performance and quality of yogurt and broadening the application scope of Auricularia cornea var. Li..