41工艺技术《食品工业》2023年第44卷第4期黑木耳发酵多糖酸奶的研制与工艺优化舒逸凡1，宋克超2，徐洁2，吴小军3，曾晓雄1*1.南京农业大学食品科技学院（南京210095）；2.南京思农生物有机肥研究院有限公司（南京211899）；3.陕西秦峰农业股份有限公司（商洛711499）摘要以黑木耳为材料,经冠突散囊菌(MK346334)发酵制备黑木耳多糖,以乳酸菌活菌数、持水力及感官评定等指标探讨黑木耳多糖对酸奶品质的影响。结果表明,添加适当的黑木耳多糖能够促进乳酸菌的增殖,提高酸奶的持水力,改善酸奶品质。通过单因素试验和正交试验确定黑木耳多糖酸奶的工艺条件:接种量5%,多糖添加量1.0%,发酵时间8h,白砂糖添加量8%。制备的黑木耳多糖酸奶酸甜可口,同时具备黑木耳特殊发酵风味。关键词黑木耳多糖;冠突散囊菌;酸奶;正交试验DevelopmentandProcessOptimizationofYogurtwithAuriculariaauriculaFermentedPolysaccharidesSHUYifan1,SONGKechao2,XUJie2,WUXiaojun3,ZENGXiaoxiong1*1.CollegeofFoodScienceandTechnology,NanjingAgriculturalUniversity(Nanjing210095);2.NanjingSinongBio-organicFertilizersInstituteCo.,Ltd.(Nanjing211899);3.ShaanxiQinfengAgriculturalCo.,Ltd.(Shangluo711499)AbstractWithAuriculariaauriculaasmaterial,itwasfermentedbyEurotiumcristatum(MK346334)andthenusedtopreparepolysaccharides.TheeffectofAuriculariaauriculapolysaccharidesonthequalityofyogurtwasdiscussedbythenumberoflacticacidbacteria,thewaterholdingcapacityandthesensorycharacteristics.TheresultshowedthattheadditionofappropriateAuriculariaauriculapolysaccharidescouldpromotetheproliferationoflacticacidbacteria,improvethewaterholdingcapacityofyogurt,andimprovethequalityofyogurt.TheconditionsforproductionofyogurtwithAuriculariaauriculapolysaccharideweredeterminedbysinglefactortestandorthogonaltestasfollows:inoculum5%,Auriculariaauriculapolysaccharide1.0%,fermentationtime8h,andsucrose8%.Theresultingyogurttastedsweetandsour,andithadthespecialaromaofAuriculariaauricular.KeywordsAuriculariaauriculapolysaccharides;Eurotiumcristatum;yogurt;orthogonaltest*通信作者；基金项目：南京市科技计划项目（20201101），江苏省研究生实践创新计划（SJCX21_0237），江苏高校优势学科建设工程资助项目（PAPD）黑木...
