摘要
以红菇娘和鲜牛乳为主要原料,通过乳酸菌发酵,并利用单因素和正交试验设计[1],确定该酸奶最佳配方工艺条件为:红菇娘浆40%,蔗糖8%,接种量4%(均为质量分数),40℃发酵5 h,研制成了风味独特,酸甜适度的红菇娘酸奶。
Tthe the Russula mother and fresh milk as the main raw material, lactic acid fermentation, and use a single factor and orthogonal experimental design to determine the best formula of the yogurt process： Russula mother pulp 40 %, 8 % sucrose, inoculated 4 % （both mass fraction）, 40 C fermentation 5 h developed became the flavor is unique, moderately sweet and sour red mushroom Mother yogurt.
出处
《食品研究与开发》
CAS
北大核心
2012年第9期101-103,共3页
Food Research and Development
基金
东北农业大学开放性实验资助
关键词
红菇娘
酸奶
工艺
Russula mother
yogurt
process
