西藏灵菇发酵仙人掌酸牛奶酒的工艺条件研究  

Study on the Fermentation Conditions of Opuntia Milk-koumiss with Tibetan Mushroom

作　　者：杨希娟[1] 樊明涛[1] 党斌[1] 师俊玲[1] 苟穗舟[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品工业》2007年第2期48-50,共3页The Food Industry

摘　　要：将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。结果表明:仙人掌果汁添加量为15%,发酵剂接种量为1%,发酵温度22℃,发酵20h时,所得产品的口感、组织状态、风味较好。The opuntia juice is added in the milk by the different proportion, the Tibetan Mushroom after cooling. There are four factors which affect quality of fermented milk-koumiss ultimately--the opuntia juice recruitment, the starter culture, fermentation temperature and time, the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L9（34） . The result indicated that, the opuntia juice recruitment is 15%, the starter culture is 1%, fermentation temperature is 22℃, fermentation time is 20 h. The final product has good flavor with smooth taste and texture.

关 键 词：仙人掌 西藏灵菇 正交试验 酸牛奶酒 

分 类 号：TS262.8[轻工技术与工程—发酵工程]