冻干速溶银耳酸奶的研制

Development of Freeze-dried Instant Fungus Yogurt

以优质全脂奶粉为原料,采用保加利亚乳杆菌与嗜热链球菌混合菌种为发酵剂发酵制成酸奶,加入热水浸提并浓缩的银耳汁混合后冷冻干燥制成速溶银耳酸奶粉。通过实验优选工艺方案为:银耳浸提温度90℃,浸提时间90min,料液比为1:50,提取液浓缩后与酸奶按照原料比0.25:9.75混合,采用冷冻干燥技术除去水分。复水实验表明按优选工艺制得的冻干银耳酸奶粉不易结块,溶解迅速,具有较原味酸奶更好的风味和感官品质。

Instant fungus yogurt were produced by Fungus juice mixed with yogurt fermented by Lactobacillus bul- garicus and Streptococcus thermophilus. Fungus juice extraction techniques were as follows： extraction temperature 90℃, extraction time 90min, solid - liquid ratio of 1 ： 50, the extract was concentrated and mixed with yogurt by 2： 8, lyophilized at a total melting temperature below -41℃. Instant fungus yogurt prepared by the preferred process dissolve quickly, rehydratiort is good, with better flavor and sensory qualifies than ordinary yogurt.