This study investigated the optimization of formulations for dairy beverage supplemented with an extruded mixture of Tremella funciformis and five grains using one-factor-at-a-time and orthogonal array design methods. The sensory evaluation score and stability of the beverage were evaluated as a function of the amount of the extruded product, sieve mesh size used on the powdered extrudate and the amount of the composite stabilizer. Changes in the rheological properties and particle size distribution of the beverage during 7 days of storage at 4, 25 and 37 ℃ were measured by a rheometer and a particle size analyzer, respectively. The optimum process conditions were determined as follows: adding extrudate at 5% and the composite stabilizer at 0.4% and sieving the extrudate through a 160-mesh sieve. The sensory evaluation score and stability of the beverage produced under the optimized conditions were (90.14 ± 0.32) points and (92.27 ± 0.07)%, respectively. After storage at 4, 25 and 37 ℃, the beverage was characterized as a pseudoplastic fluid in static rheology and as a weak gel in dynamic rheology. After storage at 4 ℃, the viscosity coefficient and particle size distribution were similar to those before storage. To maintain its taste and shelf life (up to 180 days), the beverage should be stored at 4 ℃, and cold chain distribution is recommended for it.

As a representative healthy food, dairy products have always been favored by consumers. The nutritional and health properties of dairy products can be improved by incorporating cereals, not only enhancing the popularity of dairy products for consumption as staple foods and the development of functional dairy products, but also promoting the diversified and healthy development of the dairy processing industry. This article reviews the application of cereals in dairy products with a focus on technical aspects, the stability of dairy products containing cereals, the impact of cereal ingredients and processing conditions on the product quality, structural system and processing properties, and it summarizes the past and present status of research on dairy products containing cereals. This review hopes to provide detailed information to promote the development of dairy products containing cereals and to popularize their consumption as staple foods.

Fresh Pleurotus nebrodensis was homogenized for use as an ingredient in the formulation of milk beverage. The effect of homogenization time on the particle size distribution of mushroom homogenate was investigated by a laser particle size analyzer. The formulation was optimized using response surface methodology. The independent variables were concentration and particle size of Pleurotus nebrodensis homogenate, composite stabilizer and skim milk powder. The stability of beverage was used as response variable. The composite stabilizer consisted of pectin, carboxy methyl cellulose (CMC) and monoglyceride with a ratio of 1.0:1.3:1.7 (m/m). Incorporation of 8% mushroom homogenate passing through a 100-mesh sieve, 0.3% composite stabilizer and 9% skim milk powder gave a homogenous product with a moderate sour and sweet taste and the best stability of (89.20 ± 0.41)%. Particle size analysis showed that the mean particle size of the beverage was (46.30 ± 0.51) μm and the particle size distribution was as follows: D (10)=11.78 μm, D (50) = 28.70 μm, and D (90) = 108.80 μm, which was significantly different from that of three commercial milk beverages. This beverage contained more protein ((2.46 ± 0.12)%) than commercial beverages and met the requirement of the national standard for milk beverage (GB/T 21732?2008). The beverage displayed both irregular particles and regular spherical particles with uniform size distribution and without particle aggregation as observed under microscopy and its particle size distribution was similar to that of commercial beverages.

Fermented okara with good processing suitability containing 13.4% soluble dietary fiber (SDF) was homogenized with a blender. After addition of other ingredients, the homogenate was formulated to produce a healthy high SDF milk beverage that was uniform and tasted good. Using one-factor-at-a-time method and response surface methodology, the optimum homogenization conditions were determined as follows: blender treatment time 15 min, blender rotation rate 10 000 r/min, stabilizer mixture 0.2%, temperature 45 ℃, pressure 30 MPa, and homogenization time 120 s, and the optimum combination of ingredients was fermented okara 7% (particles sieved through 60 mesh), white sugar 6%, and milk powder 9%. The milk beverage prepared under the optimized conditions had a good particle size distribution. Its soluble solids content was 11%, stability coefficient 0.8 and centrifugal sedimentation rate 2.3%. The product was milky white, and it was a uniform system with good taste and good stability.

High-quality cheese bread rich in nutrients can be made by adding cheese to bread. The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study. The formulation was optimized using one-factor-at-a-time and orthogonal array methods. Dough hardness and sensory scores of bread were considered as response variables. The optimum combination obtained were cheese 15%, dry yeast 1.5% and bread improver 0.8%. The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor. Moreover, the dough hardness was 94.317 g, the bread hardness was 402.255 g, the sensory score was 92, and the protein content was 14.5 g/100 g. The cheese bread had better quality and was more resistant to staling than ordinary bread.