Functional yoghurt melting beans and preparation method thereof

Abstract

The invention discloses functional yoghurt melting beans and a preparation method thereof. The yoghurt melt provided by the invention is prepared from the following raw materials in parts by weight: 70-75 parts of yoghurt, 110-115 parts of egg white and 30-35 parts of a filling agent, the filling agent comprises corn starch and tremella powder; the mass ratio of the corn starch to the tremella powder is (3-8): 1. According to the invention, the tremella fuciformis is added into the yoghurt melt for the first time, and the quality of the yoghurt melt is improved by utilizing the synergistic effect of the tremella fuciformis and the corn starch, so that the yoghurt melt achieves the best balance in the aspects of moisture content, texture characteristics, nutritional ingredients and sensory acceptance.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a yogurt melt and its preparation method. Background Technology

[0002] Yogurt melts are popular among children and young consumers due to their sweet and sour taste, melt-in-your-mouth texture, and high protein and probiotic content. However, with evolving consumer preferences, the limitations of yogurt melts, such as their lack of nutritional diversity, are becoming increasingly apparent.

[0003] Existing yogurt melts mainly use cornstarch as a filler, which improves texture but has limited functional components and nutritional diversity. However, adding too many functional additives can negatively impact the taste. The technical problem this invention aims to solve is to achieve a balance between texture, nutrition, and sensory quality to obtain yogurt melts that excel in all aspects. Summary of the Invention

[0004] The purpose of this invention is to provide a yogurt melt that, by adding tremella powder, can significantly improve the moisture content, textural properties, nutritional components, and sensory appeal of the yogurt melt, thereby meeting consumers' demand for healthy and delicious snacks.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a yogurt melt, which is made from the following raw materials in parts by weight: 70-75 parts yogurt, 110-115 parts egg white, and 30-35 parts filler. The filler comprises corn starch and tremella powder; the mass ratio of corn starch to tremella powder is (3-8):1, preferably 4:1.

[0006] The particle size of the tremella powder is 100-120 mesh.

[0007] The moisture content of the yogurt is controlled below 75%. Before use, remove the water from the yogurt. Use a food-grade filter cloth with a pore size of approximately 100-200 mesh (approximately 75-150 micrometers), place it on a funnel, ensuring a smooth, wrinkle-free fit, and slowly pour the yogurt into the center of the filter cloth. Let it stand in the refrigerator to filter, collecting the thickened residue. This process ultimately reduces the moisture content of the yogurt to below 75%.

[0008] In one specific embodiment of the present invention, the yogurt melts are made from the following ingredients in parts by weight: 70 parts yogurt, 115 parts egg white, 24 parts corn starch, and 6 parts tremella powder.

[0009] Secondly, the present invention provides a method for preparing the above-mentioned yogurt melts, comprising the following steps: whipping egg whites to stiff peaks, mixing with tremella powder and yogurt, piping into shapes, baking, and cooling to obtain the product.

[0010] The mixing is performed by chopping or tumbling.

[0011] The time for the piping to form is 10-15 minutes.

[0012] The baking conditions are: temperature 100-105℃, time 45-50min.

[0013] Compared with the prior art, the beneficial effects achieved by the present invention are: This invention is the first to propose adding tremella to yogurt melts, utilizing the synergistic effect of tremella and corn starch to improve the quality of yogurt melts, achieving an optimal balance in terms of moisture content, textural properties, nutritional components, and sensory appeal. Attached Figure Description

[0014] Figure 1 This is a process flow diagram for preparing yogurt melts provided by the present invention.

[0015] Figure 2 Photos showing the preparation of melt-in-your-mouth beans with different amounts of tremella powder.

[0016] Figure 3 Comparison of moisture content in yogurt melts prepared with different amounts of added tremella powder.

[0017] Figure 4 Comparison of textural changes in yogurt melts prepared with different amounts of added tremella powder.

[0018] Figure 5 Comparison of color differences in yogurt melts prepared with different amounts of added tremella powder.

[0019] Figure 6 Comparison of acidity of yogurt melts prepared with different amounts of added tremella powder.

[0020] Figure 7 Standard curves of protein content in yogurt melts prepared with different amounts of tremella powder.

[0021] Figure 8 Comparison of protein content in yogurt melts prepared with different amounts of added tremella powder.

[0022] Figure 9 Standard curves of polysaccharide content in yogurt melts prepared with different amounts of tremella powder.

[0023] Figure 10 Comparison of polysaccharide content in yogurt melts prepared with different amounts of added tremella powder.

[0024] Figure 11 Standard curves for the total phenol content of yogurt melts prepared with different amounts of tremella powder.

[0025] Figure 12 Comparison of total phenol content in yogurt melts prepared with different amounts of added tremella powder.

[0026] Figure 13 Sensory evaluation comparison of yogurt melts prepared with different amounts of tremella powder. Detailed Implementation

[0027] The present invention will be further described below with reference to specific embodiments, but the present invention is not limited to the following embodiments.

[0028] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, all reagents, materials, and instruments used in the following examples are commercially available. Experimental methods 1. Materials and Methods 1.1 Experimental Materials and Reagents 1.1.1 Test Materials Tremella, provided by Fujian Shenger Food Co., Ltd. Set-style traditional yogurt, provided by Yili Suzhou Dairy Co., Ltd. Corn starch, provided by Shanghai Qiaobeifang Trading Co., Ltd. Pasteurized frozen egg white, provided by Suzhou Oufu Egg Industry Co., Ltd.

[0029] 1.1.2 Test Reagents Bovine serum albumin, provided by the laboratory of Shanxi Agricultural University.

[0030] Coomassie Brilliant Blue G-250, provided by the laboratory of Shanxi Agricultural University.

[0031] Glucose (analytical grade), Tianjin Zhiyuan Chemical Reagent Co., Ltd.

[0032] Phenol (analytical grade), Tianjin Tianli Chemical Reagent Co., Ltd.

[0033] Sulfuric acid (analytical grade), Shanxi Tongjie Chemical Reagent Co., Ltd.

[0034] Pyrogallic acid (analytical grade), Tianjin Kaitong Chemical Reagent Co., Ltd.

[0035] Folin-Ciocalteu, Solarebo.

[0036] Anhydrous sodium carbonate (analytical grade), Tianjin Kaitong Chemical Reagent Co., Ltd.

[0037] 1.2 Test Methods 1.2.1 Melt-in-your-mouth bean formula design Table 1 Yogurt Melt-in-your-mouth Recipes

[0038] 1.2.2 Preparation method Preparation method as follows Figure 1 As shown, the specific steps are as follows: (1) Crush the dried white fungus and sieve it; (2) Remove the water from the plain yogurt; (3) Whisk the egg whites three times until stiff peaks form; then mix them evenly with the tremella powder and the dehydrated yogurt to obtain a yogurt paste; transfer the yogurt paste to a piping bag and pipe it into shape; bake and cool to room temperature, then immediately seal and store to prevent moisture absorption from affecting the quality of the melt-in-your-mouth beans.

[0039] To prevent defoaming and collapse of the melt-in-your-mouth beans, the piping time should not be too long, generally controlled within the range of 10-15 minutes.

[0040] The mixing process involves chopping or folding, and to prevent the protein from defoaming, it should not be stirred in a circular motion.

[0041] The baking conditions are: bake at 100℃ with both top and bottom heat for 50 minutes.

[0042] 1.2.3 Observation of the appearance and structure of melt-in-your-mouth beans During the raw material mixing stage, meringue paste was prepared sequentially according to each formula. Immediately after preparation, each batch of meringue paste was photographed to record its color, viscosity, uniformity, and surface condition. After baking and cooling to set, the meringues were photographed again, focusing on their appearance, surface texture, and color distribution. Natural light was used against a black background during photography, with the camera focal length and white balance and exposure consistently maintained.

[0043] 1.2.4 Determination of Moisture Content in Melt-in-your-mouth Beans The moisture content of melt-in-your-mouth beans was determined by direct drying according to the National Food Safety Standard for Determination of Moisture in Food (GB 5009.3-2016). Each group of melt-in-your-mouth bean samples was ground into a uniform fine powder or lumps. First, the dried disposable petri dishes were weighed to constant weight. Then, 2.0-3.0 g of the uniformly ground melt-in-your-mouth bean sample was weighed and placed in a petri dish. The dish was then placed in a 65℃ electric hot air drying oven and dried to constant weight. The moisture content was calculated according to formula (1.1).

[0044]

[0045] 1.2.5 Determination of the textural properties of meringue beans The determination was performed using a TMS-PRO food physical property analyzer. The test speed was 1 mm / s, the residence time between two compressions was 5 s, the test distance was 60 mm, and the trigger force was 0.4 N. Ten parallel samples were tested for each formulation, and the average value of the results was taken. The four parameters of hardness, elasticity, adhesiveness, and chewiness were obtained from the TPA test curve. These were used as the texture indicators of the melt-in-your-mouth beans.

[0046] 1.2.6 Determination of color difference in melt-in-your-mouth beans The color of the yogurt melts with white fungus was measured using a CM-5 colorimeter. After calibration with a standard white plate, a pure yogurt melt sample (without added white fungus powder) was used as the colorimetric reference standard (i.e., L). * 0, a * 0, b * 0), each group of melt-in-your-mouth beans was measured 5 times, and the average value was taken. CIE color parameters were used: L * The value represents brightness, ranging from black to white (0-100), L * The larger the value, the brighter the color; * The value represents the degree of redness / greenness, ranging from green (-) to red (+); b * The value indicates the degree of yellow-blue, ranging from blue (-) to yellow (+); ΔE represents the total color difference change between the experimental and control groups of meringue beans. Whiteness W Lightness index reflects the whiteness or brightness of an object. A higher value indicates that the product is closer to white. Brownness index (BI) reflects the degree of browning of the sample; a higher value indicates more severe browning. Calculate the total color difference ΔE and whiteness of the sample. W and the browning index (BI), calculated according to formulas (1.2), (1.3), and (1.4):

[0047] 1.2.7 Determination of Acidity of Soybeans Before using the benchtop pH meter, preheat it for 30 minutes to ensure electrode stability. Perform two-point calibration using standard buffer solutions. Before calibration, rinse the electrode with distilled water and gently wipe it with filter paper. During calibration, immerse the electrode in the corresponding buffer solution sequentially according to the instrument prompts. Confirm the calibration value after the reading stabilizes. During measurement, immerse the electrode 1-2 cm below the surface of the test solution, avoiding contact with the bottom of the beaker. Gently shake the beaker to homogenize the solution. Record the value when the pH meter reading stabilizes within 1 minute. Repeat the measurement 5 times for each sample, and take the average of the five measurements as the final result. After each measurement, thoroughly rinse the electrode with distilled water and dry it to avoid contaminating the next sample with residual solution.

[0048] 1.2.8 Determination of soluble protein content in meringue-like beans Weigh 10 mg of bovine serum albumin and add distilled water to a final volume of 100 mL to obtain a standard protein solution with a concentration of 0.1 mg / mL. Accurately pipette 1, 2, 3, and 4 mL of this solution into test tubes, and add distilled water to a final volume of 5 mL to obtain standard protein solutions with concentration gradients of 20, 40, 60, 80, and 100 μg / mL. Pipette 0.5 mL of each standard solution into a test tube, add 2.5 mL of Coomassie Brilliant Blue G-250 solution, and vortex to mix. After standing for 3 min, perform colorimetric analysis at 595 nm. Perform three parallel measurements to obtain a standard curve of protein content.

[0049] Preparation of soluble protein extract: Weigh 25 mg of each group of meringue samples and add 6 mL of distilled water and mix well. Disrupt the cells using an ultrasonic cell disruptor for 10 min, let the sample solution stand for 3 min, take the supernatant, and determine the soluble protein content using the Coomassie Brilliant Blue G-250 colorimetric method.

[0050] Take 0.5 mL of each sample solution into a test tube, add 2.5 mL of Coomassie Brilliant Blue G-250 solution, and let stand for 5 min. Measure the color at 595 nm, and repeat the measurement three times for each sample group. Calculate the protein content using formula (1.5).

[0051]

[0052] 1.2.9 Determination of crude polysaccharide content in meringue beans Weigh an appropriate amount of glucose and dry it in a 65℃ electric hot air drying oven until constant weight. Weigh 0.1 g of the dried glucose solution and add distilled water to a final volume of 100 mL to obtain a glucose mother solution of 1 mg / mL. Pipette 0.6, 0.75, 0.9, 1.05, 1.2, 1.35, and 1.5 mL of this solution into test tubes, and add distilled water to a final volume of 5 mL to obtain glucose solutions of progressive concentrations. Pipette 1 mL of each glucose solution into a test tube, add 0.5 mL of freshly prepared 5% phenol reagent, and then quickly add 2.5 mL of concentrated sulfuric acid. Mix thoroughly and react in a 30℃ metal bath for 30 min. Measure the solution at 490 nm using a parallel method, record the data, and obtain a standard curve.

[0053] The polysaccharide content in melt-in-your-mouth beans was determined according to the phenol-sulfuric acid method in NY / T1676-2008 "Determination of Crude Polysaccharide Content in Edible Fungi". 25 mg of each group of melt-in-your-mouth bean samples were weighed and mixed with 6 mL of distilled water. The mixture was disrupted using an ultrasonic cell disruptor for 10 min, and then allowed to stand for 5 min. 0.4 mL of the supernatant from each group of samples was pipetted into test tubes, and 0.2 mL of 5% phenol reagent and 1 mL of concentrated sulfuric acid were added respectively. The mixture was allowed to stand for 5 min, and then thoroughly mixed using a vortex mixer. The mixture was then reacted at 30℃ in a metal bath for 30 min. The absorbance was measured at 490 nm, and each sample was measured three times. The polysaccharide content was calculated according to formula (1.6).

[0054]

[0055] 1.2.10 Determination of total phenolic content in yogurt-dissolving beans Weigh 0.1 g of pyrogallol and dilute to 100 mL with distilled water to obtain a gallic acid mother solution with a concentration of 1 mg / mL. Pipette 0.05, 0.1, 0.15, 0.2, and 0.25 mL of this solution into test tubes, respectively, and bring the volume to 5 mL with distilled water to obtain gallic acid mother solutions with concentration gradients of 10, 20, 30, 40, and 50 μg / mL. Add 0.2 mL of each concentration mother solution to 0.8 mL of distilled water, then add 0.2 mL of Folin-Ciocalteu reagent to each solution. Shake thoroughly and allow to stand in the dark for 6 min. Add 2 mL of 7% Na₂CO₃ and 1.6 mL of distilled water respectively, shake well, and react at room temperature in the dark for 90 min. Measure the absorbance at 760 nm, perform three parallel measurements, record the data, and plot a standard curve.

[0056] Weigh 150 mg of each group of meringue samples and add 15 mL of distilled water. Mix well. Disrupt the cells using an ultrasonic cell disruptor for 20 min, and let the sample solution stand for 10 min. Take 0.2 mL of the supernatant from each group of sample solutions into a test tube, add 0.8 mL of distilled water and 0.2 mL of Folin-Ciocalteu reagent respectively, shake thoroughly, and let stand in the dark for 6 min. Then add 2 mL of 7% Na2CO3 and 1.6 mL of distilled water respectively, shake well, and react at room temperature in the dark for 90 min. Measure the absorbance at 760 nm, and repeat the measurement three times for each group of samples. Calculate the total phenol content according to formula (1.7).

[0057]

[0058] 1.2.11 Sensory evaluation Ten trained sensory evaluators (gender balanced) were selected to form a sensory evaluation team. The team evaluated the sensory aspects of the white fungus yogurt melts based on color (15%), texture (15%), aroma (30%), and overall acceptability (40%). Sub-item scores and comprehensive scores were given, and the average score was taken. The total score was 10 points. The specific evaluation criteria are shown in the table below.

[0059] Table 2 Sensory Evaluation Details

[0060] 1.2.12 Data Processing The LSD and Duncan methods of the ANOVA module in SPSS 27.0.1 software were used to analyze the significance of differences in the experimental data. P <0.05), and graphs were plotted using Origin 2024 and WPS Excel software. The experimental results are expressed as mean ± standard deviation.

[0061] 2 Results and Discussion 2.1 Effect of different amounts of tremella powder added on the appearance and structure of melt-in-your-mouth beans The process of preparing yogurt melts is as follows: Figure 2 As shown in the figure, different amounts of tremella powder have a significant impact on the appearance and structure of yogurt melts. The figure shows that the yogurt melts in the control group (without tremella powder) are thin and soft, with a delicate texture and high fluidity. The finished melts are a dark yellow color with irregularly shaped and sized voids on the surface. In contrast, the addition of tremella powder increases the viscosity of the melts, giving them a certain thickness and a smooth, delicate texture. When the addition amount is 10%, the surface voids of the finished melts are relatively evenly distributed, the appearance is fluffy, and the overall color is light yellowish-white. In the yogurt melts with 20%-40% tremella powder, wrinkles appear on the surface as the tremella powder content increases. At 20% and 30% tremella powder, the melts are intact, milky white, and show no obvious collapse or deformation. However, at 40% tremella powder, wrinkles and partial collapse appear on the surface of the melts.

[0062] The addition of tremella powder altered the physical properties of meringue paste. As the proportion of tremella powder replacing cornstarch increased, the paste thickened. Tremella powder is rich in polysaccharides, which have strong water absorption and thickening properties. These polysaccharides form a network structure in the meringue paste, binding water and causing the viscosity to increase with the amount added. Cornstarch primarily provides structural support through gelatinization, but its thickening ability is limited and weaker than that of tremella polysaccharides, resulting in insufficient paste support. Therefore, when the cornstarch content is high, the meringue paste is relatively thin, has high fluidity, and is prone to spreading and deformation during molding. During baking, the starch caramelizes at high temperatures, resulting in a burnt yellow color. In the 10%-30% addition group, the gelling effect of tremella polysaccharides synergistically with the gelatinization of cornstarch, forming a stable three-dimensional network structure, enhancing the meringue paste's ability to maintain its shape after extrusion. Simultaneously, the network structure of tremella polysaccharides can bind water and form a stable framework during baking, inhibiting collapse and resulting in a uniform surface porosity and intact shape of the finished product. When the addition amount reaches 40%, the excessive amount of tremella powder leads to excessively high viscosity of the paste and reduced fluidity. During baking, the evaporation of moisture is hindered, and the internal steam pressure damages the structure, resulting in an imbalance of surface tension and wrinkles. The excessive cross-linking of tremella polysaccharides and proteins at high temperatures intensifies the Maillard reaction and causes browning.

[0063] 2.2 Effect of different amounts of tremella powder added on the moisture content of melt-in-your-mouth beans The moisture content increases linearly with the increase of the amount of tremella powder added. Figure 3The control group had the lowest moisture content at 2.66%, while the 40% group had a high moisture content of 22.56%, 8.5 times that of the control group. The control group mainly relied on the water absorption capacity of corn starch to maintain moisture. The hydroxyl groups of corn starch combine with water to form a loose network of hydrogen bonds, and the water disperses quickly during baking, resulting in a low final moisture content. The 10%-20% group had a moisture content of 6.14%-6.38%, which is 130%-140% higher than the control group. At this point, the tremella powder begins to play a water-absorbing role. Tremella polysaccharides have a strong water-holding capacity. The hydroxyl and carboxyl groups on its molecular chains combine with water molecules through hydrogen bonds to form a hydration layer. The polysaccharide chains form a network structure in the meringue, physically trapping moisture and delaying moisture migration during baking. The 20% group has a moderate polysaccharide-starch ratio. The network structure retains enough pores for water loss while locking in some moisture through hydration, keeping the finished product's moisture content stable at 6.38%, balancing crispness and moisture. The moisture content of the 30% group was 16.14%, while that of the 40% group surged to 22.56%, representing increases of 506% and 748% respectively compared to the control group. Higher levels of tremella powder result in higher polysaccharide content, and the excess polysaccharide molecules form a dense hydration layer, increasing water retention. In the 30% group, the dense internal polysaccharide network during baking reduced the amount of water that could escape within 50 minutes, and the remaining moisture was difficult to evaporate due to the polysaccharide binding, leading to an abnormally high moisture content. In the 40% group, the excessive moisture caused a "water-locking effect" after baking, trapping moisture within the polysaccharide network, resulting in a soft, sticky texture and making the finished meringues prone to absorbing moisture and sticking together during storage.

[0064] 2.3 Effect of different amounts of tremella powder added on the textural properties of melt-in-your-mouth beans Hardness, elasticity, adhesiveness, and chewiness are essential sensory indicators for meringue-melting chips, directly affecting the enjoyment of eating them. These four indicators, to a certain extent, reflect the texture and structure of meringue-melting chips, thus reflecting the impact of the amount of tremella powder added on their textural properties. The effect of the amount of tremella powder added on the textural properties of meringue-melting chips is as follows: Figure 4 As shown.

[0065] Table 3 shows the comparison of hardness, elasticity, adhesiveness, and chewiness of different groups of meringue drops: the hardness of the 0%-20% group gradually increased, while it decreased significantly in the 30%-40% group. The change in hardness is related to the structural support of the raw materials. The blank group relied on the gel structure of corn starch gelatinization as a supporting structure, resulting in lower hardness. In the 10%-20% group, the interaction between Tremella fuciformis polysaccharide and corn starch formed a composite gel. The network structure of the polysaccharide enhanced the gel strength, forming a dense gel network, increasing structural support and hardness. However, in the 40% group, due to the high moisture content caused by the hygroscopic nature of Tremella fuciformis polysaccharide, the gel structure was diluted, leading to a decrease in hardness.

[0066] The elasticity of melt-in-your-mouth beans initially decreased and then increased with increasing amounts of tremella powder. The elasticity dropped sharply to 0.25±0.12 in the 20% group, gradually recovering to 0.80±0.08 and 1.94±0.18 in the 30%-40% group. The 0%-10% group exhibited extremely high elasticity, far exceeding the typical range for melt-in-your-mouth beans. This may be due to measurement errors or instrument parameter issues caused by the brittleness of corn starch when no tremella powder was added. The 20% group showed significantly lower elasticity than the other groups, possibly because the high viscosity of tremella polysaccharides reduced the fluidity of the paste, leading to uneven distribution of air bubbles during whipping and damage to the elastic network structure caused by the rupture of some bubbles, resulting in decreased elasticity. The 30%-40% group showed a significant recovery in elasticity. In the 30% group, the tremella polysaccharides, under the influence of hydrophilic properties and electrostatic repulsion, formed a viscous medium that filled the gaps between starch granules, creating a hydrated network structure that entangles and encapsulates the starch granules. This formation of a uniform and dense network enhances elasticity. However, 40% of the groups became structurally loose and less elastic due to excessive water absorption.

[0067] The changes in the viscosity and chewiness of tremella fuciformis gelatin are directly related to the viscous components in the gelatin. The viscosity increased linearly with the amount added, with the 40% group (0.69±0.19N) significantly higher than other groups, 9.8 times that of the control group (0.07±0.01N), and 6.3 times that of the 20% group (0.11±0.03N). This is closely related to the molecular structure characteristics of tremella fuciformis polysaccharide, which is an acidic heteropolysaccharide containing a large number of hydroxyl and carboxyl groups, resulting in strong intermolecular hydrogen bonds. When the amount added is too high, the polysaccharide molecules form a sticky hydrated layer in the oral cavity, leading to increased viscosity. More energy is required to break down the structure during chewing, thus increasing chewiness.

[0068] The 20% group had a moderate polysaccharide concentration, forming a balanced network with starch and protein, avoiding excessive stickiness. Its adhesiveness was only slightly higher than the control group, and it did not cause a sticky feeling. The 40% group had a high polysaccharide concentration and high moisture content, leading to a surge in adhesiveness and a deterioration in taste. Chewability reflects the energy required to break down the sample; the lower the value, the easier it is to chew. As shown in Table 3, the chewability of the 20% group was only 0.06±0.03 mJ, significantly lower than other groups, while the 40% group reached 1.76±0.62 mJ, 29.3 times that of the 20% group. The 20% group, due to the combination of the gelling effect of the tremella polysaccharide and the brittleness of the starch, formed a "crispy on the outside, soft on the inside" structure. It was easy to break down during chewing, requiring the lowest energy, meeting the quality requirement of "melt-in-your-mouth" for meringue beans. The 40% group, due to the excessive polysaccharide forming a tough hydrated gel, and the retention of water leading to a dense internal structure, required multiple compressions to break down during chewing, significantly increasing energy consumption.

[0069] Table 3. Texture changes of melt-in-your-mouth beans with different amounts of tremella powder.

[0070] 2.4 Effect of different amounts of tremella powder added on the color difference of melt-in-your-mouth beans Color is one of the important indicators affecting the sensory quality of food. The effect of adding different proportions of tremella powder on the color of edible fungus melt-in-your-mouth beans is as follows: Figure 5 The results showed that adding tremella powder to the meringue increased the L... * value, a * Value and whiteness ( W ) significantly higher than the control group; 40% of the group b * The values ​​and browning index (BI) were significantly higher in the control group than in the control group; however, ΔE showed no significant change.

[0071] Blank group L * =65.58, significantly darkest in brightness, indicating that the meringue-like beans were darker in color without the addition of tremella powder. The control group contained only corn starch, which underwent the Maillard reaction and caramelization during baking to produce brown hydroxymethylfurfural, thus resulting in the lowest brightness. Simultaneously, because egg white and yogurt contain small amounts of protein, the Maillard reaction was weak, and no light-colored intermediates were produced. 10%-40% group L * =73.12-77.49, significantly higher than the control group, indicating that the addition of tremella powder can improve the brightness of the melt-in-your-mouth beans. 10% group L * The value increased by 11.5%, peaking at 20% group, where the brightening effect was most significant. 30% group L * The value slightly decreased to 75.70, possibly due to the browning reaction offsetting some of the whitening effect of the tremella. The gelling effect of tremella polysaccharides delayed moisture loss and prevented local overheating and caramelization. The 20% group, with a moisture content of 6.38%, achieved optimal brightness when the Maillard reaction was controlled at the stage of forming a light brown intermediate.

[0072] Blank group a * =-1.80 indicates that the melt-in-your-mouth beans have a slight greenish tint. During baking, the milk fat in yogurt undergoes a mild oxidation reaction, producing hydroperoxides that rearrange covalent bonds to form conjugated alkenes. These conjugated double bonds have strong absorption in the ultraviolet region and appear greenish in the red light region. (10%-30% group a) * The value gradually shifts towards positive values, from -1.17 to -0.81, and the green tint weakens. (Group a, 20%) * =-1.08, a decrease in absolute value compared to the blank group, indicating that the pigment in the tremella powder partially masks the green hue, reducing the greenness. 40% group a * =0.08, indicating a color shift towards red. As the amount of tremella powder added increases, the brown substances generated by the Maillard reaction gradually accumulate, leading to a... * The value shifts towards a positive value. (Group a, 40%) * The value turned significantly positive, which may be related to the intensified Maillard reaction caused by high moisture content.

[0073] Blank group b *=8.94, the color of the melt-in-your-mouth beans is light yellow. After adding tremella powder, b * The values ​​gradually increased to 11.92-18.19, peaking in the 40% group. In the control group, due to the low Maillard reaction of the corn starch as a single matrix, less yellow substance was produced, with the white matrix of yogurt and egg white dominating. In the 10%-40% groups, with increasing addition, the natural yellow pigment in the tremella powder gradually accumulated, reaching a peak in the 10% group. * The value increased by 33.3%, with the 40% group reaching 18.19, which is 2.03 times that of the blank group. Simultaneously, under high-temperature baking, the glycosidic bonds of the tremella polysaccharide broke to form monosaccharides, which further dehydrated to produce 5-hydroxymethylfurfural, which is yellow and deepens in color with increasing concentration.

[0074] There were no significant differences in ΔE among all experimental groups, indicating that the amount of tremella powder added had no significant effect on the overall color of the melt-in-your-mouth beans. The ΔE of the 10%-20% group was slightly higher than that of the other two groups. The ΔE of the 30%-40% group dropped back to 19.10-19.25, possibly because the color effect of tremella powder tended to stabilize at this point, and the color of the Maillard reaction products tended to be more uniform.

[0075] The browning index (BI) gradually increased with the addition of tremella powder, rising from 11.8% in the control group to 26.26% in the 40% group, indicating a gradual deepening of browning. In the 0%-20% group, the BI was 11.8%-16.46%, indicating mild browning of proteins and sugars during baking, producing light brown substances, with a slow increase in BI. In the 30%-40% group, the BI was 20.44%-26.26%, indicating that excessive tremella polysaccharides reacted with the amino-carbonyl groups of egg white protein to form melanoidins. In the 40% group, the high moisture content slowed the baking process, requiring a longer reaction time, which intensified browning and caused a surge in BI. The reducing sugars in tremella dehydrated at high temperatures to form caramel pigments, further deepening the color.

[0076] With the addition of tremella powder, the whiteness ( W The whiteness of the samples initially increased and then decreased, showing a significant improvement compared to the control group. The whiteness of the 10%-20% group significantly increased to 70.37%-73.77%, with the 20% group reaching its peak. The 20% group, due to its lower degree of browning, exhibited a milky white and translucent color, resulting in the highest whiteness. The whiteness of the 30%-40% group decreased slightly to 71.35%-70.31%, but remained higher than the control group. In the 30%-40% group, the increased browning index meant that the accumulation of brown substances partially offset the whitening effect of the white fungus.

[0077] 2.5 Effect of different amounts of tremella powder added on the acidity of meringue. The pH value decreased from 7.16±0.02 in the blank group to 6.03±0.02 in the 40% group as the amount of tremella powder added increased. Figure 6The control group had a pH of 7.16, which was weakly alkaline, mainly due to the influence of egg white. The formula contained 115g of egg white, accounting for 53.5% of the total ingredients. Egg white contains proteins such as ovalbumin and ovotransferrin, which contain amino groups. These amino groups dissociate in aqueous solution, resulting in a weakly alkaline pH. Furthermore, the acidity of the yogurt was neutralized. Although set yogurt contains lactic acid, the high proportion of egg white and the buffering effect of the proteins caused the system pH to shift towards alkalinity, eventually stabilizing at 7.16 ± 0.02. The 10% group had a pH of 7.25, a significant increase of 1.26% compared to the control group. Tremella itself contains small amounts of minerals and basic amino acids, and its aqueous solution is alkaline. Its addition further neutralized the lactic acid in the yogurt. The uronic acid groups in Tremella polysaccharides are weakly acidic. At a 10% addition, the polysaccharide molecules were not fully hydrated, and the alkaline components still dominated, leading to a slight increase in the system pH. The pH of the 20%-40% group dropped sharply to 6.16-6.03, becoming weakly acidic, a decrease of 16.4%-16.8% compared to the 10% group. At this point, the amount of tremella powder added may have exceeded the critical value, and the dissociation effect of acidic groups exceeded that of alkaline components. When the addition amount was 20%, the carboxyl groups of uronic acid in the tremella powder dissociated to release H+. + This leads to increased acidity in the system. After tremella powder replaces corn starch, the acidic contribution of uronic acid increases, causing the pH to continuously decrease with increasing addition. The pH of the 20% and 30% groups is similar, indicating that polysaccharide dissociation may have reached a dynamic equilibrium.

[0078] At low addition levels, the pH rises due to the predominance of alkalinity in egg whites; at medium to high addition levels, the acidic dissociation of polysaccharide uronic acid becomes dominant, causing the pH to decrease. The 20% group, with a pH of 6.16, is a turning point, marking the transition of the system from alkaline to slightly acidic. This range retains the slightly acidic flavor of yogurt while avoiding the taste imbalance caused by excessive alkalinity.

[0079] 2.6 Effect of different amounts of tremella powder added on the soluble protein content of meringue beans Through statistical analysis and combination Figure 7 , Figure 8 The study found that the soluble protein content exhibited a single-peak pattern of "first increasing and then decreasing" with the amount of tremella powder added. The 20% group reached a peak of 47650.73 μg / g, which was 18.6% higher than the control group; the 30% group showed a slight decrease but was not significantly different from the 20% group; the 40% group dropped sharply to 31923.9 μg / g, which was 20.5% lower than the control group.

[0080] Compared to the control group, the soluble protein content in the 10%-30% groups increased to varying degrees. This is because the tremella polysaccharide coats the surface of egg white protein, promoting the interaction between the polysaccharide and egg white protein, restricting the movement of protein molecules, strengthening the cross-linking between polysaccharide and protein, enhancing protein stability, and reducing protein aggregation or denaturation during mixing and baking, thereby improving the extraction rate of soluble protein. In the 10% group, the network structure of the tremella polysaccharide was not yet fully formed, resulting in limited protection for the protein. Therefore, the protein content was not significantly different from the control group. The 30% group was in a state of equilibrium between protein increase and dilution, with a slight decrease in content, but still maintained at a high level. The protein content in the 40% group decreased significantly, showing a significant difference from the control group. Excessive tremella polysaccharide forms a dense network, physically encapsulating egg white protein molecules and hindering their dissolution. Tremella polysaccharide competes with protein for water, causing some protein to aggregate due to dehydration, resulting in a decrease in soluble content. High water content may dilute protein concentration, and high-temperature baking triggers the Maillard reaction to generate glycoprotein complexes. The combined effect of these factors leads to a significant decrease in protein content.

[0081] 2.7 Effect of different amounts of Tremella fuciformis powder added on the content of crude polysaccharides in meringue beans Through statistical analysis and combination Figure 9 , Figure 10 The results showed that the polysaccharide content exhibited a single-peak pattern of "first increasing and then decreasing" with the amount of tremella powder added. The lowest polysaccharide content was found in the blank group (9.09±0.43 g / 100g), while the 20% group reached a significant peak at 12.53±0.55 g / 100g, and the 40% group significantly decreased to 9.68±1.84 g / 100g.

[0082] The polysaccharides in tremella powder are mainly water-soluble polysaccharides. At an addition level of 10%-20%, polysaccharide molecules are fully dispersed in the meringue system, forming a dense network structure with starch through hydrogen bonds. This enhances hydration, maximizes extraction efficiency, and significantly increases polysaccharide content. In the 30% group, the increased proportion of tremella powder strengthens the hydrogen bonding between polysaccharide molecules, forming a gel network and reducing the proportion of water-soluble polysaccharides. Furthermore, baking induces glycosidic bond breakage and Maillard reactions, generating protein-polysaccharide complexes, further reducing free polysaccharides. In the 40% group, the formation of hydrogen bonds between hydroxyl groups in the polysaccharides and water molecules reduces the hydrogen bonds between egg white protein and water molecules, promoting the formation of hydrogen bonds between protein molecules. This results in a smaller, more uniform, and dense gel network, causing some polysaccharides to be encapsulated by the protein network and unable to dissolve, significantly reducing the polysaccharide content to levels close to the control group.

[0083] 2.8 Effect of different amounts of tremella powder added on the total phenolic content of yogurt melt. Through statistical analysis and combination Figure 11 , Figure 12The study found that the total phenol content showed a significant single-peak pattern of "first increasing and then decreasing" with the amount of tremella powder added. The 20% group reached a peak of 19.54±0.23 mg GAE / gd·w, which was 70.9% higher than the blank group; while the 40% group decreased to 10.55±0.71 mg GAE / gd·w, which was lower than the blank group.

[0084] White fungus is rich in polyphenols, and adding it can directly contribute to the phenol content. The total phenol content of the control group was 11.53±0.41 mg GAE / gd·w, which was lower than that of other groups. The control group relied solely on yogurt for phenols, without any exogenous phenol supplementation. However, yogurt contains only trace amounts of phenols, hence the lower total phenol content in the control group.

[0085] The total phenol content in the 10% group was 12.51 ± 0.27 mg GAE / gd·w, an increase of 8.5% compared to the control group. The addition of 3g of tremella powder introduced a small amount of phenols, resulting in a slight increase in the total phenol content. The total phenol content in the 20% group reached its peak at 19.54 ± 0.23 mg GAE / gd·w, an increase of 70.9% compared to the control group, significantly higher than other groups. The 20% group inhibited phenol oxidation and reduced phenol degradation under the weakly acidic environment of pH=6.16. The hydroxyl groups of tremella polysaccharides formed hydrogen bonds with the phenolic hydroxyl groups of phenolic substances, indirectly protecting the phenolic substances from oxidation. The total phenol content in the 30% group was 15.7 ± 0.71 mg GAE / gd·w, a decrease of 19.6% compared to the 20% group, but still higher than the control group. As the amount of tremella powder added increased to 9g, some phenols may have undergone self-oxidation due to intensified intermolecular collisions, generating quinone compounds and losing their reactivity with folin-Ciocalteu. Polysaccharides form complexes with phenols, encapsulating the phenols and preventing them from participating in the colorimetric reaction, thus reducing their content. The total phenol content in the 40% group was 10.55 ± 0.71 mg GAE / gd·w, significantly lower than the lowest value in the blank group. The 40% group had a high moisture content of 22.56%, and the polysaccharide network in the high-viscosity meringue may have hindered the diffusion of phenolic substances, reducing the contact efficiency of Folin-Ciocalteu reagent with it.

[0086] 2.9 Sensory Evaluation The sensory evaluation of different groups of melt-in-your-mouth beans showed significant differences. Figure 13 Overall, the 20% group performed best, with a total score of 8.365; the 40% group's total score dropped to 7.2425 due to a decline in quality and acceptability.

[0087] In terms of color, the blank group scored the lowest (2.65 points) due to the Maillard reaction of corn starch, resulting in a burnt yellow color and uneven distribution. The scores of the 10%-30% group gradually increased to 5.2-8.4 points as the amount of tremella powder added increased. The 20% group achieved its peak score because the moderate Maillard reaction between tremella powder and corn starch resulted in a milky white and translucent appearance. The 30% group scored similarly to the 20% group due to slight browning. The 40% group showed a decrease in color uniformity due to excessive water absorption, resulting in wrinkles and localized browning on the surface.

[0088] In terms of texture, the blank group mainly relied on corn starch to form a crisp texture, but the structure was loose; the 10%-20% group had a "crispy on the outside and soft on the inside" structure formed by the polysaccharide of tremella and starch, and the scores remained high; the 30%-40% group had a texture that changed from "relatively crisp" to "sticky and hard to chew" due to excessive water retention of polysaccharides, and the 40% group lost points significantly due to excessive stickiness.

[0089] In terms of aroma, the scores among the groups showed the smallest difference. The blank group scored 8.15 based on the aroma of yogurt. The 10%-40% groups had a light fragrance from the tremella powder, with no obvious mushroom smell, and their scores were stable with no significant differences. In terms of acceptability, the 20% group had the highest acceptability due to the balance of color, texture, and aroma. The 40% group's acceptability dropped sharply to 6.65 due to the sticky texture and dull color. The 10% and 30% groups were at the middle level due to slightly better texture and slightly worse color, respectively.

[0090] In summary, the sensory scores exhibited a unimodal distribution with increasing amounts of tremella powder. The 20% group achieved the best overall quality due to the whitening, texture optimization, and flavor synergy of the tremella powder; while the 40% group suffered from poor sensory acceptance due to texture deterioration and color defects caused by excessive water absorption by polysaccharides.

[0091] 3. Conclusion The effects of different amounts of Tremella fuciformis powder (0%, 10%, 20%, 30%, and 40%) on the quality of yogurt melts were systematically investigated through single-factor experiments, exploring the application value of Tremella fuciformis powder as a functional ingredient in dairy products. The results showed that the amount of Tremella fuciformis powder added significantly affected the moisture content, textural properties, nutritional components, and sensory acceptability of the melts.

[0092] In terms of texture and moisture content, the tremella powder improves the stability of the meringue-like structure through the gelling effect and water-holding capacity of polysaccharides. When the addition amount is 20%, the tremella polysaccharides and corn starch form a synergistic network, resulting in meringues with moderate hardness and minimal chewiness, exhibiting the optimal quality of "crispy on the outside and soft on the inside," while the moisture content of 6.38% balances crispness and moisture. When the addition amount increases to 40%, excessive polysaccharides lead to moisture retention, causing problems such as stickiness, collapse, and moisture absorption during storage.

[0093] Nutritional analysis showed that the addition of tremella powder significantly increased the content of nutrients in the melt-in-your-mouth beans. The 20% group showed a polysaccharide content of 12.53 g / 100 g, a significant increase in total phenol content, and maintained a protein content of 47650.73 μg / g, achieving nutritional fortification.

[0094] Sensory evaluation results showed that 20% of the groups received the highest sensory scores due to their milky white and translucent color, crisp and easy-to-chew texture, and the complex aroma of yogurt and white fungus. The sensory acceptance of the remaining 40% of the groups decreased significantly due to increased browning and a sticky texture.

[0095] In summary, when the amount of tremella powder added is 20%, the yogurt melts achieve the best balance in terms of texture, nutrition and sensory quality.

[0096] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A yoghurt drink, characterized in that, It is prepared from the following raw materials by weight: 70-75 parts of yogurt, 110-115 parts of egg white, 30-35 parts of filling agent; The filling agent comprises corn starch and tremella powder; The mass ratio of the corn starch to the tremella powder is (3-8):

1.

2. The yogurt drink according to claim 1, characterized by, The particle size of the tremella powder is 100-120 mesh.

3. The yogurt drink according to claim 1, wherein The water content of the yogurt is controlled below 75%.

4. The yogurt drink according to claim 1, wherein The yogurt solution is prepared from the following raw materials by weight: 70 parts of yogurt, 115 parts of egg white, 24 parts of corn starch, and 6 parts of tremella powder.

5. The method of preparing the yogurt melt according to any one of claims 1 to 4, characterized in that, It comprises the following steps: whipping the egg white to hard foam, mixing with the tremella powder and the yogurt, decorating into shape, baking, and cooling, and then obtaining.

6. The production method according to claim 5, wherein The mixing is in the way of chopping or stirring.

7. The preparation method according to claim 5, characterized in that, The decorating into shape lasts for 10-15 minutes.

8. The preparation method according to claim 5, characterized in that, The baking condition is that the temperature is 100-105℃ and the time is 45-50 minutes.

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