银耳多糖对低脂酸奶发酵、质构及感官品质的影响

为提高低脂酸奶的品质,将银耳多糖(0.37、0.74、1.11、1.48、1.85 mg/mL)添加到酸奶中,考察对低脂酸奶微生物数量、发酵时间及酸奶品质的影响。结果表明,随着银耳多糖浓度的增加,酸奶中保加利亚乳杆菌和嗜热链球菌数量逐渐增加,发酵时间显著降低(p<0.05);银耳多糖在低浓度(0.37和0.74 mg/mL)时酸奶的感官评分最佳;且银耳多糖浓度在0.37 mg/mL时酸奶的持水力、硬度及脆度显著提高(p<0.05)。综合实验结果,适量银耳多糖(0.37 mg/mL)的添加可增加发酵细菌的数量,缩短发酵时间,改善低脂酸奶的持水力和质构,提升低脂酸奶的感官品质,并拓宽银耳多糖的应用范围。

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

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.