In order to study the rheological and in vitro digestive properties of protein-rich dense Cordyceps militaris milk,whey protein isolate(WP)or soybean protein isolate(SPI)were added to make the protein content of Cordyceps militaris milk more than 10％,and thickening agents Xanthan gum(XG),Kappa-Carrageenan(KC)or Carboxymethyl-cellulose sodiu(CMC)were added.The fluidity,viscoelasticity and digestive properties were determined.The results showed that all samples exhibited weak gel behavior,apparent viscosity(η):CM-WP-XG(1.986 Pa·s)＞CM-SPI-CMC(1.826 Pa·s)＞CM-SPI-XG(1.548 Pa·s)＞CM-SPI-KC(1.201 Pa·s);Gel strength(G0'-G0")and compound modulus(η*):CM-SP1-XG(996.3 and 121.39 Pa·s)＞CM-SPI-CMC(613.41 and 56.80 Pa·s)＞CM-SPI-KC(290.62 and 34.11 Pa·s)＞CM-WP-XG(93.02 and 8.82 Pa·s);Loss coefficient(Tanδ):CM-WP-KC(0.66)＞CM-WP-CMC(0.61)＞CM-SPI-KC(0.44)＞CM-SPI-CMC(0.42).In vitro digestion showed that CM-SPI-CMC(0.3096％)and CM-SPI-XG(0.3033％)had higher content of free amino acids.Meanwhile,by comparing G*and Tanδ,Cordyceps militaris milk with high G*and low Tanδ was more suitable for people with dysphagic difficulty.According to the above comparison,CM-SPI-XG and CM-SPI-CMC had good elasticity and deformation resistance.More conducive to dysphagia and the el-derly eat.In conclusion,CM-SPI-XG is the best combination suitable for patients with moderate dysphagia or the elder-ly.This study demonstrates how protein-thickener interactions and food substrates determine the rheological and digestive properties of samples,providing theoretical support for dysphagia and dietary needs of the elderly.
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