金针菇酸奶的研制

The development of Flammulina velutipes yogurt.

对发酵荆菌种比例、均质条件、发酵温度等工艺参数进行了研究,经正交设计确定了金针菇酸奶的最佳配方和工艺条件。结果表明,金针菇汁与鲜牛奶以1:3(V/V)混合,添加8%的蔗糖,0.3%的CMC,在60℃、15Mpa条件下均质两次,接入3%的发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1),在42℃下发酵3.5h,可制得品质优良、营养丰富的金针菇酸奶。

Technological parameters such as the ratio of lactic acid culture in fermenting agent, the homogenizating conditions and the fermenting temperature were studied in the paper. The optimal formula and technological conditions of Flammulina velutipes yogurt were determined by orthogonal design. The result showed that Flammulina velutipes juice was mixed with fresh milk at proportion of 1-3 (V/V), then added 8% sucrose, 0.3%CMC, homogenizated twice at 60℃ and 15MPa, inoculated 3% fermenting agent (Lb: St=1:1), and fermented for 3.5h at 42℃. A product with high quality and abundant nutrition can be obtained.