海鲜菇凝固型酸奶的研制  

Research on Hypsizygus marmoreus set yogurt

作　　者：张素敏[1] 贾治勇[1] 武虎山 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2016年第8期590-593,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西农业大学青年科技创新基金(201216)

摘　　要：[目的]以海鲜菇和鲜牛奶为主要原料,研制海鲜菇凝固型酸奶。[方法]以海鲜菇添加量、蔗糖添加量、接种量、发酵时间为因素,采用单因素和正交试验设计,确定最佳配方和工艺参数。[结果]海鲜菇酸奶的最佳工艺配方为,海鲜菇添加量70g·L^(-1)牛奶,蔗糖添加量9%,接种量5%,42℃下发酵5h。[结论]研制出海鲜菇酸奶新产品。[Objective]Hypsizygus Marmoreus set yogurt was developed with Hypsizygus Marmoreus and milk as the raw material.[Methods]The effect of Hypsizygus Marmoreus level,sucrose level,inoculation quantity and fermenting time were studied and the optimal formula for the Hypsizygus Marmoreus set yogurt was determined through single factor experiment and orthogonal experiment.[Results]The results showed that the optimal formula of Hypsizygus Marmoreus set yogurt was Hypsizygus Marmoreus 70g·L^（-1） milk,9% sucrose,5%inoculation amount at 42 ℃for 5h.[Conclusion]The Hypsizygus Marmoreus set yogurt with the unique flavor was developed.

关 键 词：海鲜菇 牛奶 凝固型酸奶 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]