褐口蘑液体发酵花生乳的研制  

Developing Peanut Milk with Agaricus brunnecens Liquid Fermentation

作　　者：唐玉琴[1] 

机构地区：[1]吉林农业科技学院生物工程学院,吉林吉林132101

出　　处：《湖北农业科学》2014年第20期4944-4945,共2页Hubei Agricultural Sciences

基　　金：吉林省科技厅发展计划项目(20090267)

摘　　要：以花生为主要原料,褐口蘑(Agaricus brunnecens)通过利用花生汁液和牛奶进行发酵,然后对其进行调配而制成褐口蘑液体发酵花生乳。经过对影响感官指标的各因素进行正交试验,最终确定最佳发酵条件为花生汁与鲜奶的比例为1∶2,接种量为3%,发酵时间为6 d,发酵温度为26℃,在此条件下制作的褐口蘑液体发酵花生乳口感最佳,且符合国家标准。Using peanuts as main raw,the Agaricus brunnecens was fermented through brown mushroom juice and milk,and made into peanut milk.Results of the orthogonal experiment showed that the optimal conditions were the peanut sauce and fresh milk ratio of 1∶2,inoculation rate of 3％,fermentation time was 6 d,fermentation temperature was 26 ℃.Under these conditions,the peanut milk had the best flavor,and was accord with the national standard.

关 键 词：褐口蘑(Agaricus brunnecens) 发酵 正交试验 感官指标 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]