海带香菇酸奶的研制

Preparation of Kelp Lentinus Yoghurt

以海带、香菇、白砂糖、牛奶为主要原料研制风味优良的保健型酸奶。以感官为评价标准,通过单因素试验得出海带、香菇、白砂糖的最优添加量。在单因素试验的基础上,利用L9(33)的正交试验进行工艺优化。结果显示,在发酵温度42℃和发酵6 h的条件下,海带-香菇酸奶的最佳发酵工艺为海带原浆4%、香菇原浆10%、白砂糖8%。最终,研制出一种风味独特的保健型酸奶。

To develop functional health-helpful yogurt with abundant nutrition, the new type yoghurt was produced with the addition of kelp and Lentinus. The optimum fermentation technics were determined by single factor experiment and orthogonal experiment. The results showed that the best formula and process were 4% kelp pulp, 10% Lentinus pulp and 8%sugar. The yogurt obtained with this technology presented smooth taste, coordination and rich nutrition.