东北红菇娘酸奶的工艺研究  

Northeast Russula Mother Yoghurt Process

作　　者：陈明明[1] 杨丽梅[1] 李艾黎[1] 刘茜茜[1] 胥敬华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2012年第9期101-103,共3页Food Research and Development

基　　金：东北农业大学开放性实验资助

摘　　要：以红菇娘和鲜牛乳为主要原料,通过乳酸菌发酵,并利用单因素和正交试验设计[1],确定该酸奶最佳配方工艺条件为:红菇娘浆40%,蔗糖8%,接种量4%(均为质量分数),40℃发酵5 h,研制成了风味独特,酸甜适度的红菇娘酸奶。Tthe the Russula mother and fresh milk as the main raw material, lactic acid fermentation, and use a single factor and orthogonal experimental design to determine the best formula of the yogurt process： Russula mother pulp 40 %, 8 % sucrose, inoculated 4 % （both mass fraction）, 40 C fermentation 5 h developed became the flavor is unique, moderately sweet and sour red mushroom Mother yogurt.

关 键 词：红菇娘 酸奶 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]