摘要
以金针菇、花生、纯牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对金针菇花生酸奶的工艺进行研究,得到金针菇花生酸奶最佳工艺参数为:金针菇菌汁和花生汁的混合比例为2∶1,混合汁添加等量纯牛奶,另外添加蔗糖6%,稳定剂0.5%,接种量5%,43℃下发酵3 h,4℃后熟24 h。在最佳工艺条件下可得到酸甜可口营养丰富的金针菇花生酸奶。
Use mushroom, peanuts, milk as the main raw material, Lactobacillus thermophilus strains for the mixed fermentation, the process of mushroom yogurt bulgaricus and Streptococcus peanut study to determine the optimal process parameters. The mushroom yogurt peanut best process parameters： mushroom fungus juice and peanut sauce mixture ratio of 2：1, add the same amount of pure milk, juice, addition of sucrose 6 % and 0.5 % stabilizer, inoculum 5 %, 43 ℃ fermentation 3 h, 4 ℃ripening 24 h. Under the optimum conditions obtained the sweet and sour peanutmushroom nutritious yogurt.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期88-91,共4页
Food Research and Development
关键词
金针菇
花生
发酵
正交试验
mushroom
peanut
fermentation
orthogonal test
