摘要
以鸡腿菇和牛奶为原料,用保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵,经正交试验法得出最佳工艺参数,结果表明豆乳鸡腿菇汁量10%、糖量7%、奶粉量4%、接种量3%,在42℃条件下发酵4.5h,采用普通酸奶的制作工艺可生产出具有菇味清香、酸甜适口、凝乳均匀、色泽淡黄的凝固型鸡腿菇酸奶。
The technology of the fermentation of milk and coprinus comatua with L .bulgaricus and Str. thermophilus was studied in this paper. The optimum technology parameters were investigated by orthogonal test, the results showed that the best formula of health yoghurt was composed of coprinus comatua juice 10 %, sugar 7 %,defatted milk power 4 % ,fermenting medium 3 % and were fermented at 42 ℃ for 4.5 h to give a yoghurt featured by light yellow in color, sweet and sour in taste with a special flavor of coprinus comatua.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期83-85,共3页
Food Research and Development
关键词
鸡腿菇
酸奶
正交实验
发酵
coprinus comatua
yoghurt
orthogonal experiment
fermentation
