CAJ | 학술논문

试验在活性乳酸菌乳饮料中加入蛹虫草(Cordyceps militaris)浸提液,通过L9(34)正交试验,探讨蛹虫草浸提液与发酵乳的添加比例、甜味剂和复合稳定剂用量对产品风味及口感的影响。结果表明,该乳饮料的最佳原料配比为：蛹虫草浸提液：发酵乳(V/V )为4：6,木糖醇添加量为6.0%,甜菊糖苷添加量为0.1%,复合稳定剂添加量为0.5%。在此条件下,该乳饮料风味最佳。
시험재활성유산균유음료중가입용충초(Cordyceps militaris)침제액,통과L9(34)정교시험,탐토용충초침제액여발효유적첨가비례、첨미제화복합은정제용량대산품풍미급구감적영향。결과표명,해유음료적최가원료배비위：용충초침제액：발효유(V/V )위4：6,목당순첨가량위6.0%,첨국당감첨가량위0.1%,복합은정제첨가량위0.5%。재차조건하,해유음료풍미최가。
The extracts from Cordyceps militaris were added into the active yoghurt milk beverage and the effects of extracts-to-yoghurt ratio,sweetener amount and compound stabilizer amount on the products flavor and taste were studied by orthogonal experiments of L9 (34). The results showed that the beverage quality was the best when the Cordyceps militaris extracts-to-yo-ghurt ratio was 4:6, with the amount of xylitol,stevioside and compound stabilizer of 6.0%, 0.1%,and 0.5%,respectively.