凝固型北冬虫夏草酸奶的研制  

DEVELOPMENT OF THE SOLIDIFIED CORDYCEPS MILITARIS YOGHURT

作　　者：赵丰丽[1] 麻维华[1] 卢翠文[1] 蓝慧娟[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004

出　　处：《食品研究与开发》2007年第8期65-69,共5页Food Research and Development

摘　　要：以鲜牛乳为主要原料,添加北冬虫夏草液体发酵混合液及蔗糖等辅料,经保加利亚乳杆菌和嗜热链球菌混合液接种发酵,生产出凝固型酸奶。着重对北冬虫夏草发酵混合液的添加量、蔗糖的添加量、稳定剂的选择、发酵条件优化,以及发酵终点的确定进行了研究。结果表明,当蔗糖的添加量为8%、保加利亚乳杆菌和嗜热链球菌以1∶1的比例混合接种量为3%时,北冬虫夏草酸奶生产的最佳配方及发酵条件是:牛乳70%、北冬虫夏草发酵液30%、琼脂0.3%、发酵温度40℃、时间3.5h左右,可获凝固性良好、酸甜适口,并具有浓郁香味的北冬虫夏草酸奶。Utilizing fresh milk as major raw material, the solidified Cordyceps militaris yoghurt was developed by inoculating L.bulgaricus and S.thermophilus to ferment after adding subsidiary materials such as sucrose, the mixed fermentation broth of Cordyceps militaris . The study was major in the addition of the mixed fermentation broth of Cordyceps militaris and sucrose, the selection of the stabilizer, the optimization of fermentation conditions and the determination of the terminal point of fermentation. Then the results showed that when the addition of sucrose was 8 %, the proportion of L.bulgaricus /S.thermophilus was 1：1, and inoculation amount was 3 %, the optimum formula and fermentation condition of the Cordyceps militaris yoghurt for production was that a newtype Cordyceps militaris yoghurt with good solidification and optimal sweetness and sourness was obtained by fermenting about 3.5 hours under 40 ℃ using the formula as milk 70 %, the fermentation broth of Cordyceps militaris 30 %, agar 0.3 %.

关 键 词：北冬虫夏草混合发酵液 鲜牛乳 发酵 酸奶 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]