杏鲍菇大果粒酸奶的研制  

The Making of Yoghurt with Large Granule Pleurotus Eryngii

作　　者：秦立虎 任江红[2] 

机构地区：[1]西安市奶牛育种中心,西安710068 [2]光明乳业股份有限公司乳业研究院,上海200436

出　　处：《中国奶牛》2012年第19期36-38,共3页China Dairy Cattle

摘　　要：本文对杏鲍菇大果粒酸奶产品配方及发酵条件等进行了研究，通过配料的优化组合，确定产品配方和工艺参数。结果表明，添加8％蔗糖，0．25％PGA，0．1％果胶，1％羟丙基二淀粉磷酸酯，1％浓缩乳清蛋白，加入直投冷冻干燥粉末菌种200DCU／L，在42℃下发酵3．5-4h，冷却，然后添加10％处理好的杏鲍菇大果粒，可制得质地细腻、柔滑，菌香清新自然，风味独特，具有调节肠胃、美容等双重功效的营养保健酸奶。Pay more attention to the product formula and fermentation condition, and satisfactory combination with the product formula, then determinion the product formula and the craft parameter. The result is, 8%sugar, 0.25%PGA, 0. 1%pectin, 1% hydroxypropyl distarch phosphate, 1% concentrated whey protein, 200DCU/L strain powder by freeze drying, holding 3.5-4 hours with the temperature below 42℃, after cooling, adding 10% pleurotus eryngii have been prepared, the yoghurt not only has been given delicate and smooth texture, fresh and natural fungus aroma, unique flavor, but also is a nutritional health yoghurt of dual effects, which can regulate gastrointestinal, beauty.

关 键 词：杏鲍菇 酸奶 发酵条件 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]