CAJ | 학술논문

以牛奶为主要原料,添加适量的香菇核桃等辅料,利用保加利亚乳杆菌和嗜热链球菌作为发酵剂,确定香菇核桃发酵乳的制作工艺条件。通过单因素和正交实验确定出其最佳发酵工艺条件：香菇和核桃仁的比例为1∶2,香菇核桃混合汁和纯牛奶的比例为1∶1,蔗糖的添加量为7%,稳定剂(果胶、CMC)添加量为0.5%,接种量为5%,在44℃培养箱中发酵7 h,4℃下后熟24 h。利用此工艺制备的酸奶风味独特,口感细腻。
이우내위주요원료,첨가괄량적향고핵도등보료,이용보가리아유간균화기열련구균작위발효제,학정향고핵도발효유적제작공예조건。통과단인소화정교실험학정출기최가발효공예조건：향고화핵도인적비례위1∶2,향고핵도혼합즙화순우내적비례위1∶1,자당적첨가량위7%,은정제(과효、CMC)첨가량위0.5%,접충량위5%,재44℃배양상중발효7 h,4℃하후숙24 h。이용차공예제비적산내풍미독특,구감세니。
Fermentation conditions for producing yoghurt from milk and walnut kernel by both Lactobacil-lus bulgaricus and Streptococcus thermophilus were investigated.Through the single factor and orthogo-nal experiment to determine the best fermentation condition of mushroom walnut yogurt as follows:the proportion of mushroom and walnut was 1∶2,the proportion of mixed juice and pure milk was 1∶1,the amount of sucrose was 7%,the amount of stabilizer was 0.5%,the inoculation quantity was 5%,fermen-tation at 44 ℃ for 7h,and then be cooked under 4 ℃ for 24h.The walnut yoghurt obtained from this fer-mentation process showed unique flavor and high nutritional value.