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Objective To develope a co-microencapsulated probiotic-stachyose functional dairy product. Methods This research employed spray-drying technology using sodium alginate and stachyose as wall materials for probiotic encapsulation, with optimized parameters. The optimal yogurt formulation was determined through orthogonal experiments. Results The mass ratio of sodium alginate and stachyose was 3:1, the concentration of materials was 2.00%, and the spray drying was carried out at 140 ℃ and a feeding speed of 40%, the best embedding rate of the composite probiotics was achieved. Through orthogonal experiments, the yogurt formula was optimized to determine that the optimal combination was an addition rate of 0.08% for the starter culture, 3.00% for white granulated sugar, and 0.30% for stachyose. Under optimized conditions, the microencapsulation efficiency of probiotics reached optimal levels. Microscopic examination confirmed effective probiotic encapsulation, preventing thermal damage and improving stability. The final yogurt product demonstrated excellent color, taste, texture, and received outstanding sensory evaluations. Conclusion This study successfully developes a functional yogurt combining probiotic viability with superior sensory qualities, providing valuable technical insights for functional food innovation while meeting consumer demand for dairy products that balance health benefits with excellent taste.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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