鸡油菌酸奶的研制

Research of Cantharellus Cibarius-yogurt Craft

以鸡油菌和鲜奶为主要原料,通过保加利亚乳杆菌和嗜热链球菌发酵研制鸡油菌酸奶制品,研究了鸡油菌汁和酸奶的配制比例、稳定剂的使用、发酵参数的选择对鸡油菌酸奶制品品质的影响,以感官评价作为考察指标得出试验结果:鸡油菌和酸奶的比例1∶5,单甘脂添加量0.07%、黄原胶0.05%、羧甲基纤维素钠(CMC)0.15%,接种量4%、发酵时间4.5 h、发酵温度42℃时发酵过程快,生产出的酸奶口感、色泽等感官指标最佳,具有鸡油菌特殊的香味。

The experiens take chanterelle and fresh milk as the main raw material, with B and lactobaeillus fermentation developed chanterelle yogurt products,this experiens exami mixture proportion, use of the stabilizing agent, sucrose dosage products quality,the test results influence as investigation indexo ulgaria streptococcus thermophilus nes the chanterelle juice and yogurt ,selection of fermentation parameters of chanterelle yogurt f sensory：the ratio of 1：5 chanterelle and yogurt,sugar content 7% ,single gan fat 0.07% ,xanthan gum 0.05%, sodium carboxymethyl cellulose （CMC） was 0.15%,4% quantity of 4h,fermen- tation time,the temperature of fermentation is 42℃ fermentation process is fast,produce sensory indicators such as yogurt taste, colour and lustre is best,with chanterelle special fragrance.