摘要
以藏灵菇为发酵剂,考察了发酵温度、时间和接种量对藏灵菇酸奶感官品质的影响,通过Box-Benhnken实验设计优化了发酵条件,得到藏灵菇酸奶的最佳发酵条件为:接种量为2%(w/v),发酵温度为20℃,发酵时间为18h。所制产品为乳白色,组织细腻、均匀,稍黏稠,味道独特的营养食品,实验结果可为藏灵菇酸奶的工业化生产提供理论依据。
Quality of Tibetan mushroom yoghurt was effected by fermentation temperature,time and inoculum. Close analysis of sensory evaluation of the yoghurt indicated that the optimum processing conditions was inoculation amount 2%（w/v）,temperature 20℃,time 18h. The product with nutrition and unique taste was white with slightly viscous produced in experimental tests carried out according to optimum processing conditions. The result provided the basic theory for industrial production of Tibetan mushroom yogurt.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期313-315,338,共4页
Science and Technology of Food Industry
基金
教育部"新世纪优秀人才支持计划"(NCET-10-0015)
兰州市科技创新人才团队培育计划项目(2011-1-144)
兰州市农业科技攻关项目(2010-1-29)
