食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
12期
38-40
,共3页
凝固型%红平菇%酸奶
凝固型%紅平菇%痠奶
응고형%홍평고%산내
solidification%pleurotus djamor%yoghurt
以红平菇菇汁和全脂奶粉为原料，利用保加利亚乳杆菌嗜热链球菌为发酵剂进行酸乳发酵。通过正交试验，初步确立了红平菇酸奶饮料的最佳主要原料配比和最佳发酵工艺条件，结果为：奶粉的添加量12%、白砂糖含量8%、红平菇菇汁量80%、接种量4%、发酵温度44℃、发酵时间7 h。此条件下，红平菇凝固型酸奶，菇香和奶香协调，酸甜适口，口感细腻，产品质量较优。
以紅平菇菇汁和全脂奶粉為原料，利用保加利亞乳桿菌嗜熱鏈毬菌為髮酵劑進行痠乳髮酵。通過正交試驗，初步確立瞭紅平菇痠奶飲料的最佳主要原料配比和最佳髮酵工藝條件，結果為：奶粉的添加量12%、白砂糖含量8%、紅平菇菇汁量80%、接種量4%、髮酵溫度44℃、髮酵時間7 h。此條件下，紅平菇凝固型痠奶，菇香和奶香協調，痠甜適口，口感細膩，產品質量較優。
이홍평고고즙화전지내분위원료，이용보가리아유간균기열련구균위발효제진행산유발효。통과정교시험，초보학립료홍평고산내음료적최가주요원료배비화최가발효공예조건，결과위：내분적첨가량12%、백사당함량8%、홍평고고즙량80%、접충량4%、발효온도44℃、발효시간7 h。차조건하，홍평고응고형산내，고향화내향협조，산첨괄구，구감세니，산품질량교우。
@@@@This paper studied on the yoghourt fermentation of lactobacillusbulgaricus and streptococcusther-mophilus by using pleurotus djamor juice and whole milk powder as the material. By orthogonal experiment , the optimal mixture ratio of chief source and technological conditions were preliminary determined. The result indi-cated that on the condition of 12%milk powder, 8%white sugar, 80%pleurotus djamor juice, 4%inoculum concentration, 44℃temperature, 7 h fermentation time the quality of solidification yoghurt was fine with fine aroma of pleurotus djamor and milk, and the drink tasted sweet and sour, very delicate.
