茯苓保健酸奶的研制  

Research on production of health yogurt of Poria cocos

作　　者：程水明[1] 施晓燕[1] 周国钰[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000

出　　处：《中国酿造》2008年第5期123-125,共3页China Brewing

基　　金：湖北省自然科学基金项目(2006ABA184);黄冈师范学院博士基金项目资助

摘　　要：将茯苓菌丝发酵提取液与脱脂牛乳复配后,经过酸乳发酵工艺即可制备出口感良好、营养丰富并具有多种功能的保健酸奶。经研究茯苓酸奶的最佳配方为白砂糖添加量6%～8%,茯苓多糖含量为7.05mg/mL,发酵剂6%,发酵温度40℃～41℃。The extracts of Poria cocos polysaccharides after fermented and skim milk were mixed and fermented. The obtained yoghurt exhibited good taste, and had rich nutrition and many healthy functions The optimal conditions of production for yoghurt were found as following： added concentration of sugar 6%-8%, content of Poria cocos polysaceharides 7.05 mg/mL fermentation dose 6%, fermentation temperature 40℃-41℃.

关 键 词：茯苓多糖 液体发酵 乳酸发酵 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]