灵芝酸乳特色食品研究与开发  

The Research and Exploitation of Speciality Food Ganoderma Lucidum Acid Milk

作　　者：邓功成[1] 赵洪[1] 高礼安[1] 李永波[1] 马媛[1] 黎娇凌[1] 李静[1] 

机构地区：[1]黔南民族师范学院生命科学系,贵州都匀558000

出　　处：《黔南民族师范学院学报》2014年第6期96-98,101,共4页Journal of Qiannan Normal University for Nationalities

基　　金：贵州省教育厅自然科学重点项目(黔教合KY(2012)067号);2011年黔南民族师范学院微生物学重点学科资助项目

摘　　要：目的:研究开发凝固型灵芝酸乳特色风味食品。方法:采用L9(34)试验设计研究和优化灵芝酸乳特色食品发酵工艺。结果:确定灵芝酸乳特色食品的发酵工艺条件为:灵芝菌液25%,鲜牛乳75%,蔗糖8%,接种量5%,42℃发酵3 h。结论:开发生产的凝固型灵芝酸乳特色食品色泽乳白,凝乳均匀,菇味清香,酸甜适口,品质优良,理化指标和微生物学指标均符合国家标准。The objective is to study and exploit the speciality food set ganoderma lucidum acid milk.This paper adopts L9（ 34） experiment design to research on and optimize the fermentation process of speciality food set ganoderma lucidum acid milk. The results show that the condition to determine the fermentation process of speciality food set ganoderma lucidum acid milk needs fermentate the 25% ganoderma lucidum fungus liquid,75% raw milk,8% saccharose,5% inoculum for three hours in the degree of 42℃. The conclusion demonstrates that speciality food set ganoderma lucidum acid milk is milky white in color and lustre,balanced in curd,fragrant in mushroom flavor,high in quality,and indexes of physicochemical and microbiology are in accord with the national standard.

关 键 词：灵芝 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]