银耳蒲菜保健酸奶的工艺研究

Optimization of Processing Technology of Tremella and Typha latifolia Health Yogurt

以优质的银耳、蒲菜为主要原料,选用保加利亚乳杆菌和嗜热链球菌以1︰1组成混合发酵剂进行乳酸发酵,制得酸奶。通过正交试验和响应面设计得出最佳发酵条件:接种量4%,发酵时间5 h,发酵温度42℃;最佳工艺配方为:银耳浆14%,蒲菜浆20%,白砂糖6%。

With tremella and Typha latifolia as main raw materials, yogurt was prepared with Lactobacillus bulgaricus and Streptococcus thermophilus in a 1 ： 1 composition of mixed ferment lactic acid fermentation. By orthogo nal experiment and response surface design, the best fermentation conditions were as follows： inoculum of lactic acid bacteria 4%, fermentation time 5 h, fermentation temperature 42 ℃, and the optimum formula was 14% white fungus pulp, cattail pulp 20%, sugar 6%.