西藏灵菇酸奶制作工艺与培养条件的优化  

Tibet Mushroom Yoghourt Production Process and Optimization of Culture Conditions

作　　者：岳丽红[1] 张跃华[1] 程广东[1] 朱德全[1] 刘淑静[1] 罗志文[1] 

机构地区：[1]佳木斯大学生命科学学院,黑龙江佳木斯154007

出　　处：《中国林副特产》2013年第5期12-14,共3页Forest By-product and Speciality in China

基　　金：黑龙江省教育厅科技面上项目(11551502)

摘　　要：对西藏灵菇酸奶的制作工艺进行优化研究,以培养温度、接种量和培养时间对西藏灵菇酸奶进行研究,通过实验设计优化了发酵条件,得出西藏灵菇酸奶发酵的最佳条件为:培养温度为20℃,接种量为2%(w/v),培养时间为20h。所制酸奶样品为乳白色,组织细腻、均匀,稍粘稠,味道独特的营养食品,本研究可为开发西藏灵菇酸奶的生产提供技术支持。Tibet mushroom yoghourt production process are optimized to study ,culture temperature ,inoc-ulum size and incubation time on Tibet mushroom yoghourt was studied ,through experimental design for the optimization of the fermentation condition ,reach Tibet mushroom yoghourt optimum fermentation conditions were ：culture temperature 20 ℃ ,with a capacity of 2% （ w/v ） ,training time is 20 h .Prepa-ration of yogurt samples is white ,fine texture ,uniform ,slightly sticky ,nutritious food ,this study for the development of Tibet mushroom yoghourt production to provide technical support .

关 键 词：酸奶制作 培养条件 工艺优化 西藏灵菇 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]