一种玫瑰花露猴头菇复配保健酸奶的研究  

Progress of Research on Rose Water and Hericium erinaceus Yoghourt

作　　者：黄永兰[1] 李亚丽[2] 吴金鸿[1] 张莉[1] 房郁雯 谢凡[1] 兰小红[1] 王正武[1] 

机构地区：[1]上海交通大学农业与生物学院,上海市食品安全工程中心,上海200240 [2]上海海洋大学食品学院,上海201306

出　　处：《农产品加工》2016年第5期1-3,6,共4页Farm Products Processing

基　　金：国家自然科学基金项目(31471623,31571763)

摘　　要：以玫瑰花露、猴头菇提取液与复原乳为原料,发酵制成玫瑰花露猴头菇复配保健酸奶,并对其加工工艺进行研究。通过单因素试验选择玫瑰花露添加量、甜味剂添加量和发酵时间3个因素,进行正交试验确定最佳工艺参数。结果表明,该酸奶最佳配方为玫瑰花露、猴头菇提取液、木糖醇的质量比为3∶50∶30,阿斯巴甜添加量0.010%,稳定剂添加量0.2%,乳酸菌接种量0.025%,发酵温度42℃,发酵时间4.5 h。按此配方制作的酸奶口感爽滑、酸甜适宜、香气宜人。Rose water, Hericium erinaceus extract and reconstituted milk are used as materials to produce rose water and Hericium erinaceus yoghourt and processing technology research. Choose rose water, sweetening and fermentation time as single factor,according orthogonal experiments to determine the best process parameters. The results show that the best ratio of rose water,Hericium erinaceus extract,newtol is 3 ∶50 ∶30, the content of aspartame and stabilizer is 0.010%, 0.2%,lactobacillus inoculation amount is 0.025%,the optimal temperature is 42 ℃ and fermentation time is 4.5 h. The yogurt made by optimal parameter tastes smooth and suitable sour and sweet,pleasant aroma.

关 键 词：玫瑰花露 猴头菇提取液 酸奶 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]