摘要
本研究以感官评分为标准,采用单因素实验、Plackett-Burman实验和响应面实验,得到枣木香菇发酵酸奶的最优工艺条件为枣木香菇58 g,菌种5 g,发酵时间6 h,稳定剂1.8 g,白砂糖41 g,发酵温度43℃。在上述工艺条件下生产的枣木香菇酸奶发酵状态最好、风味最佳。
Based on sensory scores,single factor experiment,Plackett-Burman experiment and response surface experiment are used to obtain the optimal process conditions for fermented yogurt with jujube mushroom:58 g jujube wood mushroom,5 g strain,6 h fermentation time,1.8 g stabilizer,41 g white granulated sugar,and 43 ℃ fermentation temperature.The yoghurt with jujube wood mushroom produced under the above technological conditions has the best fermentation state and the best flavor.
作者
张璐
郑锦萍
ZHANG Lu;ZHENG Jinping(Lyuliang University,Lüliang 033000,China)
出处
《现代食品》
2024年第19期76-81,86,共7页
Modern Food
基金
吕梁市重点研发项目(2023NYYF13)。
关键词
枣木香菇
发酵酸奶
品质特性
jujube wood mushroom
fermented yogurt
quality characteristic