Modified mung bean starch and maltodextrin were used as a fat substitute in low-fat ice cream. The formulation of low-fat ice cream was optimized using response surface methodology (RSM) based on central composite design (CCD). The responses were overrun, melting rate, first dripping time and slurry viscosity. The results showed that incorporation of 1.5% modified mung bean starch and 2.0% maltodextrin gave a better product, whose overrun, melting rate, initial melting time and slurry viscosity of 61.7%, 20.0%, 1 249 s and 1 243 mPa·s, respectively. Texture profile analysis (TPA) showed that the hardness, adhesiveness, gumminess and chewiness of the ice cream were (811.4 ± 4.4) g, (215.7 ± 2.5) g·s, 1.091 ± 0.025 and (168.2 ± 5.6) g, respectively. The use of fat substitute significantly improved texture characteristics of ice cream. The results of size distribution showed that the D (4,3), D (10), D (50) and D (90) of low-fat ice cream increased to (3.36 ± 0.39), (0.14 ± 0.00), (0.51 ± 0.00) and (9.84 ± 1.07) μm as compared with the blank sample. This fat substitute could increase fat instability in ice cream, facilitating the formation of ice crystals. Stereo microscope showed that low-fat ice cream contained a large number of air bubbles uniform in size and evenly distributed.

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.

In this study controllable hydrolysis of Lentinus edodes with alkaline protease was performed to obtain peptides for subsequent application as an active ingredient in milk beverage. The formulation for the novel beverage was optimized based on sensory evaluation and stability using combination of one-factor-at-a-time method and orthogonal array design. The optimum proportions by weight of ingredients in the beverage were 2.0% Lentinus edodes-derived peptide, 1% milk powder, 10% white sugar, and 0.20% citric acid. The optimized formulation had a fine and smooth taste, good flavor and high stability.

In this study, corn germ meal was defatted by supercritical CO2 fluid extraction and applied for the production of a composite dairy beverage. The optimization of dairy beverage formulations for improved stability and sensory quality was carried out using combination of single factor and orthogonal array experiments. The results showed that the optimal formulation consisted of 3% of defatted corn germ, 0.2% of citric acid, 0.25% of compound stabilizer, 2.5% of milk powder, and 10% of soft white sugar. The obtained beverage was characterized by homogenous texture, unique flavor, soft and delicate taste, a good balance of sweet and sour, and good stability.