蛹虫草花生乳的工艺研究

Processing of Cordyceps militaris peanut milk

以花生为原料,利用蛹虫草菌通过发酵制得蛹虫草花生,之后通过考察蛹虫草花生添加比例、烘炒时间、料水比及加糖量对感官性状的影响,研制一款蛹虫草花生乳。结果表明,在当蛹虫草花生添加量为35%,110℃烘炒13 min,料水比为1:9,添加78 g/L绵白糖时,蛹虫草花生乳的感官性状最佳,呈均一稳定的乳黄色、有光泽、香气浓郁、甜味适中、口感爽滑、质地细腻。

The production conditions of peanut milk supplemented with Cordyceps militaris peanut were studied in this paper.The key procedures including the ratio of the peanut and Cordyceps militaris peanut,baking time,the ration of the raw materials and water,sugar amount were optimized to yield desirable product.Results indicated that blended 35% with Cordyceps militaris peanut,baked under 110 ℃ for 13 min with a proper ratio of the raw materials and water（1：9）and sugar addition（78 g/L）will result in a good sensory property of well-stability,good texture,creamy yellow color,moderate sweetness and favorable flavor.