Abstract: The white mutant strain of Auricularia fuscosuccinea was processed through high-pressure steaming and used as an ingredient for the formuation of a dairy beverage. Optimization of the formulation for improved beverage stablity and sensory quality was carried out using single factor and orthogonal array design methods. The results indicated that after high-pressure cooking, the hardness, elasticity, cohesiveness and gumminess of the white Auricularia fuscosuccinea were decreased, and the chewiness was increased. The optimum formulation was found to consist of 40.0% white Auricularia fuscosuccinea juice, 0.1% citric acid, 4.0% soft sugar, 4.0% milk powder and 0.1% compound stabilizer. The formulated beveage had the best sensory quality and a pure flavor, and was verystable and highly nutritious.

Key words: white mutant strain of Auricularia fuscosuccinea; milk beverage; formulation; quality

摘要： 将玉木耳高压蒸煮处理后用于乳饮料生产,以乳饮料稳定性及感官品质为考察指标,采用单因素和正交试验筛选玉木耳乳饮料最佳配方,确定最佳生产工艺.结果表明:高压蒸煮后玉木耳硬度、弹性、内聚性、胶黏性下降,咀嚼性提高.当高压蒸煮后玉木耳浆料添加量40.0％、柠檬酸添加量0.1％、乳粉添加量4.0％、绵白糖添加量4.0％、复合稳定剂添加量0.1％(以质量分数计)时,生产的玉木耳乳饮料综合品质最好,组织稳定、营养丰富、风味纯正.

关键词: 玉木耳；乳饮料；工艺；品质