香菇菌液制备香菇酸奶的研究  

A STUDY ON YOGURT PREPARED FROM SHIITAKE MUSHROOM BACTERIA LIQUID

作　　者：张凤琴[1] 查振中[1] 任雅馨 

机构地区：[1]巢湖学院化学与材料工程学院,安徽巢湖238000

出　　处：《巢湖学院学报》2015年第6期50-54,共5页Journal of Chaohu University

基　　金：巢湖学院科学研究项目(项目编号:XLY-201305)

摘　　要：以香菇菌种进行液体发酵得到的香菇菌液和市购奶粉为原料,通过乳酸菌发酵制备香菇菌液酸奶。并将此酸奶与原味酸奶和香菇子实体酸奶的多糖、粗蛋白和微量元素等营养成分含量进行比较研究,结果表明香菇菌液酸奶比原味酸奶和香菇子实体酸奶营养成分高出很多。该酸奶营养丰富,口感较好,具有广阔的应用前景。Taking the bacteria liquid obtained by fermenting species of mushroom, and commercially available milk powder as raw material, we can prepare shiitake mushroom bacteria yogurt by lactic acid fermentation. A comparison of nutrition contents including polysaccharide, crude protein, trace elements among shiitake mushroom yogurt, plain yogurt and mushroom fruiting bodies yogurt is made. The results show that the nutrition of shiitake mushroom bacteria liquid yogurt is much higher than that of plain yogurt and mushroom fruiting bodies yogurt. It concludes that the yogurt with rich nutrition and better taste has broad application prospects.

关 键 词：香菇菌液 多糖 粗蛋白 微量元素 酸奶 

分 类 号：Q819[生物学—生物工程]