摘要
以白灵菇和鲜牛奶为主要原料,采用保加利亚乳杆菌和嗜热链球菌混合菌种发酵生产白灵菇酸奶。通过正交试验设计,得出白灵菇酸奶的最佳配方为:白灵菇汁用量(白灵菇汁:鲜牛奶,体积分数)为1:2.5、羧甲基纤维素钠(CMC)添加量为4 g/L、白砂糖添加量为80 g/L;白灵菇酸奶的最佳发酵条件为:接种量0.9 g/L、发酵时间5 h,发酵温度43℃。
In this study, Pleurotus ferulae and fresh milk were used as the raw materials to produce Pleurotusferulae yoghurt by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus. By orthogonal test the optimum formula was obtained as follows： the dosage of Pleurotus ferulae juice （the proportion of Pleurotus ferulae to fresh milk, volume fraction） as 1：2.5, the additional content of CMC as 4 g/L, the additional content of sugar as 80 g/L; the optimum fermentation conditions were obtained as follows： inoculation capacity of yoghurt starter as 0.9 g/L the fermentation time as 5 h, the temperature at 43 ℃.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期66-70,共5页
Food Research and Development
基金
北京市教育委员会科技发展计划面上项目(KM200700002002)
北京市属市管高等学校人才强教计划资助项目(PHR)
关键词
白灵菇
酸奶
正交实验
Pleurotusferulae
yoghurt
orthogonal test
