滑菇富含功能性多糖,通过热水浸提和乙醇沉淀制备滑菇多糖,并添加到牛奶中,经乳酸菌发酵制成滑菇多糖酸奶。文中测定和分析了滑菇多糖添加量对酸奶活菌数、酸度、黏度、稳定性、质构以及感官的影响。实验结果表明:与未添加滑菇多糖酸奶相比,质量分数1.2%、1.6%和2.4%的3种滑菇多糖添加水平分别提高酸奶活菌数lg值的20.0%、26.2%和32.4%;黏度分别提高42.0%、54.9%和76.8%;乳清析出率分别减少99.5%、100%和100%;持水力分别增加了37.5%、68.3%和78.2%。3种添加水平滑菇多糖在提高酸奶活菌数、稳定pH值、稳定性和感官评价方面都显著优于添加0.12%明胶的酸奶和添加0.04%果胶的酸奶;1.6%滑菇多糖添加水平的酸奶感官评价得分最高。滑菇多糖可作为一种天然稳定剂和功能性添加剂改善酸奶品质,延长酸奶货架期。
Pholiota nameko contains functional polysaccharides, which were extracted by hot water and alcohol precipitation. Pholiota nameko yoghurt was produced by adding Pholiota nameko polysaccharides and fermented with starters. Effects of Pholiota nameko polysaccharides on the total viable counts, acidity, viscosity, stability, texture, and sensory quality of yoghurts were evaluated. The results showed that in comparison to yoghurts fermented without Pholiota nameko polysaccharides, 1.2%, 1.6%, and 2.4% Pholiota nameko polysaccharides increased the lg of viable counts of yoghurts to 20.0%, 26.2%, and 32.4%, respectively. Moreover, their viscosity increased by 42.0%, 54.9%, and 76.8%, respectively, and whey separation rate decreased by 99.5%, 100%, and 100%, respectively. Furthermore, their water retention capacity increased by 37.5%, 68.3% and 78.2%, respectively. Also, the yoghurts with three different Pholiota nameko polysaccharides levels were all significantly superior to those added with 0.12% gelatin or 0.04% pectin, regarding to viable counts, pH stability, texture stability, and sensory evaluation. The yoghurt with 1.6% Pholiota nameko polysaccharides had the highest sensory score. Therefore, Pholiota nameko polysaccharides can be developed as a natural stabilizer and a functional additive to improve the texture and shelf life of yoghurts.
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