香菇酸奶的制作工艺  

Production technology of shiitake mushrooms yogurt

作　　者：贺晓龙[1] 任桂梅[1] 许帆[1] 刘姣姣[1] 刘科武[1] 张佳媛[1] 

机构地区：[1]延安大学生命科学学院,陕西延安716000

出　　处：《仲恺农业工程学院学报》2010年第3期54-56,共3页Journal of Zhongkai University of Agriculture and Engineering

基　　金：延安大学大学生科技创新训练项目(D2008-85;D2008-89)资助

摘　　要：以香菇(Lentinus edodes(Berk.)sing)菌液和奶粉为原料,利用保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)为发酵剂进行乳酸发酵,并以白砂糖、香料和稳定剂等为辅料研制酸奶,通过正交试验,确立了香菇酸奶饮料的主要原料配比和最佳发酵工艺条件.结果显示,最适配方为体积分数35%的香菇菌液,质量分数分别为2%、8%和0.4%的奶粉、白糖和稳定剂,并添加适量发酵剂,发酵温度42℃,发酵时间4.5 h.With shiitake mushroom broth and milk powder as raw material supplemented with sugar,spices and stabilizer,Lactobacillus bulgaricus and Streptococcus thermophilus were used for lactic acid fermentation.The optimum ratio of the main raw materials for shiitake mushroom yogurt drinks and the optimal fermentation technology were established based on an orthogonal test.The results showed that the optimum formula for the volume fraction was respectively 35% shiitake mushroom broth,2% milk powder,8% sugar and 0.4% stabilizer.The optimal fermentation temperature and time were 42 ℃ and 4.5 h,respectively.

关 键 词：香菇(Lentinusedodes(Berk.) sing) 酸奶 保加利亚乳杆菌(Lactobacillus bulgaricus) 嗜热链球菌(Streptococcus thermophilus) 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]