猴头菇杂粮风味酸奶的工艺研究

A Study on the Technology of Yogurt Flavored with Hericium edodes

通过对猴头菇固体培养后的产物进行加工,研制出一种新型的食用菌杂粮风味酸奶。研究了纯牛奶与猴头菇玉米粉多糖提取液配比、薏仁粉添加量、蔗糖添加量、发酵时间4个单因素对感官评分的影响,通过正交试验确定最佳工艺条件为纯牛奶与提取液配比75∶25,薏仁粉添加量3%,蔗糖添加量10%,发酵时间4.5 h。在此条件下,猴头菇杂粮风味酸奶品质最好,感官评分最高,可达91分。

In the experiment,a new type of edible fungus multigrain flavored yogurt was developed by processing the product after solid culture of Hericium erinaceus.The effects of four single factors,including the ratio of pure milk and Hericium erinaceus corn meal polysaccharide extract,the amount of coix seed powder,the amount of sucrose,and the fermentation time,on the sensory scores were investigated.The optimal process conditions determined by orthogonal experiments were that pure milk and the ratio of the extract was 75∶25,the amount of coix seed powder was 3%,the amount of sucrose was 10%,and the fermentation time was 4.5 h.Under these conditions,Hericium erinaceus multigrain flavored yogurt has the best quality and the highest sensory score,reaching 91 points.