Abstract: High-temperature, high-pressure extruded Tremella fuciformis was applied in a dairy beverage. Beverage samples were prepared with different proportions of citric acid, Tremella fuciformis, milk powder, composite stabilizer and white soft sugar and were evaluated for stability and sensory attributes. The optimal proportions of these ingridents were optimized by orthogonal array design to be 0.10%, 15%, 2%, 0.20% and 8%, respectivley. The resulting beverge was stable, rich in nutrients and had a pure flavor.

Key words: Tremella fuciformis; milk beverage; extrusion; stability

摘要： 将银耳高温高压挤出处理后用于乳饮料的生产,以乳饮料稳定性及感官品质评分为考察指标,通过正交试验筛选银耳乳饮料最佳配方.结果表明:银耳乳饮料最佳配方为柠檬酸添加量0.10％、银耳浆料添加量15％、乳粉添加量2％、复合稳定剂添加量0.20％、绵白糖添加量8％,按此条件生产的银耳乳饮料组织稳定、营养丰富、风味纯正.

关键词: 银耳；乳饮料；挤出；稳定性