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[Method] The preparation process of tremella yogurt was optimized by single-factor test and orthogonal test,and the texture characteristics,acidity,total sugar content,protein content,fat concentration,calcium ion concentration,number of lactic acid bacteria and Escherichia coli of tremella yogurt under the optimal conditions were analyzed. [Result] The optimal formula of tremella yogurt was 20% of tremella pulp,14% of skimmed milk powder,6% of sucrose and 0.4% of stabilizer. The sensory score of the finished product was the highest when fermented at 41 ℃ for 8 h with this formula. Its texture characteristics detection viscosity was 4 430 mPa•s,hardness was 108 g,acidity was 82.48 °T,total sugar content was 10.92%,fat concentration was 1.782 g/100 mL,calcium ion concentration was 7.84 mg/100 mL,protein content was 22 mg/mL,and the number of lactic acid bacteria was 1.6×10⁸ CFU/mL and the number of Escherichia coli was 0. [Conclusion] This product has reduced the fat content within a certain range while retaining the nutritional value of calcium and protein,etc. It also innovated the taste while preserving the special flavor of yogurt., authors=Song Mingjin, GUO ningjing, LI Xiang^*, DAI Ya, YU Hua, authorsList=Song Mingjin, GUO ningjing, LI Xiang, DAI Ya, YU Hua, authorCompany=School of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320326758298145320, articleId=1320326757878714918, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=银耳发酵乳制备工艺优化及营养质构分析, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]研制一款高钙低脂、营养丰富的银耳发酵乳,并分析其风味和品质。[方法]利用单因素试验和正交试验优化银耳发酵乳的制备工艺,并分析最佳条件下银耳发酵乳的质构特性、酸度、总糖含量、蛋白质含量、脂肪含量、钙离子浓度、乳酸菌数和大肠杆菌数等指标。[结果]银耳发酵乳的最佳工艺配方为银耳浆添加量20%、脱脂奶粉添加量14%、蔗糖添加了6%、稳定剂添加量0.4%,该配方在41 ℃发酵8 h制得成品的感官评分最高。其质构特性测定黏度为4 430 mPa·s,硬度为108 g,酸度为82.48 °T,总糖含量为10.92%,脂肪含量为1.782 g/100 mL,钙离子浓度为7.84 mg/100 mL,蛋白质含量为22 mg/mL,乳酸菌数为1.6×10⁸ CFU/mL且大肠杆菌数为0。[结论]该成品在一定范围内降低了脂肪含量,同时保留了钙、蛋白质等营养价值,并在保留其发酵乳特殊风味的基础上,对口味进行了创新。, authors=宋明劲, 郭宁静, 李翔^*, 戴雅, 余华, authorsList=宋明劲, 郭宁静, 李翔, 戴雅, 余华, authorCompany=成都大学食品与生物工程学院, 四川成都 610106, correspAuthors=^*李翔（1974-）,女,四川成都人,博士,教授,研究方向为农产品冷链物流。, authorNote=宋明劲（2001-）,男,四川内江人,硕士,研究方向为食品加工与安全;郭宁静（1998-）,女,四川达州人,硕士,研究方向为食品加工与安全;戴雅（1999-）,女,贵州铜仁人,硕士,研究方向为食品加工与安全;余华（1967-）,女,四川成都人,博士,教授,研究方向为食品营养。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, 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