银耳发酵酸乳的研制  

Study on the tremella yoghurt of by Lactobacillus

作　　者：陶伟双[1] 徐璐[1] 都凤华[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《中国酿造》2012年第10期174-177,共4页China Brewing

基　　金：陕西省科技统筹创新工程计划项目(2011KTCL02-18)

摘　　要：以银耳、乳粉为原料,经过预处理、添加适量稳定剂,进行乳酸发酵研制出具有特殊香气和营养价值的银耳酸乳。通过正交试验确定了银耳汁制备的最佳条件为料水比1∶200、浸提温度100℃、浸提时间90min;银耳汁乳酸发酵的最佳工艺条件为乳粉添加量为5%,乳酸菌接种量为6%,发酵温度为42℃,蔗糖添加量为7%。稳定剂用明胶0.05%效果最好。With milk powder, white fungus for raw materials, through pretreatment and adding stabilizer, tremella yoghurt with Lactobacillus fermen- tation has special aroma and nutritional value. The optimum technological conditions of tremella juice was the tremella to water to be 1 ： 200, at 100℃ for 90rain; the optimal fermentation condition was that： the milk powder content was 5%, inoculum was 6%, the cultured temperature was 42℃, the amount of sucrose was 7%, stabilizer was gelatin 0.05%.

关 键 词：银耳 乳酸发酵 酸乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]