金针菇冬枣酸奶的研制

Study on the Formula of Yoghurt of Flammulina and Winter Jujube

[目的]优化金针菇冬枣酸奶的最佳工艺参数。[方法]以金针菇、冬枣、牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对金针菇冬枣酸奶的工艺进行研究,确定最佳的工艺参数。[结果]金针菇冬枣牛奶最佳工艺参数为:金针菇菌汁和冬枣汁的混合比例2∶1,混合汁添加量10%,蔗糖用量7%,接种量4%,复合稳定剂添加量CMC 0.25‰,PGA 0.30‰,42℃下发酵5 h。[结论]在最佳工艺条件下可得到品质优良的金针菇冬枣酸奶。

[ Objective ]The reseach aimed to optimize the best process parameters of yoghurt of Flammulina velutipes and winter jujube. [ Method] F. velutipes, winter jujube and milk were used as main materials, adding Lactobacillus bulgaricus amid Streptococcus thermophilus as multiple-strain. And the best process parameters were determined by the study of yoghurt of F. velutipe.s and winter jujube production process. [ Result] The optimizing process of yoghurt of F. velutipes and winter jujube was as following： the mixed ratio of F. velutipes extract and jujube 2：1, its＇ amotmt 10%, cane sugar 7%, in oeulation amount 4% ,composite stabilizer addition CMC 0.25‰ PGA 0.30‰, fermentation at 42 ℃ for 5 h. [Conclusion]Good quality of F. velutipes and jujube yoghurt could obtained under the condition of best process parameters.