China Dairy ›› 2022, Vol. 0 ›› Issue (1): 88-93.doi: 10.12377/1671-4393.22.01.17

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Development and Nutrition Determination of Hericium Erinaceus Ultrafine PowderYogurt

PANG Zechong, HUANG Junhong   

  1. School of Food Science and Technology, Lingnan Normal University,Zhanjiang Guangdong 524048
  • Online:2022-01-25 Published:2022-02-22

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Abstract: The Hericium Erinaceus Ultrafine powder yogurt was developed,and the best production formula was screened by orthogonal test and variance analysis. And then the number of viable lactic acid bacteria,pH value,organic nutrients（i.e.,total amino acids,total protein and vitamin C）and mineral elements（calcium,phosphorus and potassium）contents of this yogurt were detected. The results of orthogonal test showed that the yogurt with the best quality and sensory evaluation was developed by adding 1.00% Hericium Erinaceus Ultrafine powder,6.00% fermentation agent and 8.00% sucrose to 9.00% milk powder,and the number of viable lactic acid bacteria was as high as 2.05×109CFU/mL,the content of total protein and total amino acids were 11.92 g/L and 37.26 mmol/mL respectively, and vitamin C the content was 13.26 μg/mL,was 2.26 times that of yogurt without Hericium Erinaceus. Overall,it was a kind solidified yogurt with a unique flavor and rich nutrition.

Key words: Hericium Erinaceus, ultrafine powder, yogurt, sensory evaluation

CLC Number: 

  • TS252.54
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