金针菇凝固型酸奶工艺条件优化研究  

Optimization of process conditions of Flammulina velutipes set yoghurt

作　　者：谢艳华[1,2] 刘金 康汝罄[1,2] 陈力力 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科技和生物技术湖南省重点实验室,湖南长沙410128

出　　处：《中国酿造》2017年第12期172-175,共4页China Brewing

基　　金：863计划重大项目(2013AA102107-1)

摘　　要：以金针菇和牛奶为主要原料,研制既营养又保健的金针菇凝固型酸奶,采用单因素试验和正交试验,以感官评价为主要考察指标,进行金针菇凝固型酸奶工艺条件优化。结果表明,金针菇凝固型酸奶的最佳工艺条件为金针菇汁15%,明胶0.6%,蔗糖添加量10%、菌种(保加利亚乳杆菌∶嗜热链球菌=1∶1)接种量0.1%、培养温度43℃、培养时间4 h。在此最优条件下,金针菇凝固型酸奶的酸度为72.3°T,乳酸菌的活菌数为5.6×10^(10)CFU/mL,感官评分为92.4分。Using the Flammulina velutipes and milk as the main raw materials, the F. velutipes set yoghurt with nutrition and health care was developed. With the sensory evaluation as main index, the process conditions of F. velutipes set yoghurt were optimized by single factor and orthogonal experiments. The results showed that the optimum process conditions of F. velutipes set yoghurt were F. velutipes juice 15%, gelatin 0.6%, sucrose 10%, inoculum 0.1% （Lactobacillus delbrueckii ∶ Streptococcus thermophilus=1∶1）, culture temperature 43 ℃ and time 4 h. Under the optimal conditions, the acidity, viable count of Lactobacillus and sensory score of F. velutipes set yoghurt were 72.3 °T, 5.6×10^10 CFU/ml and 92.4, respectively.

关 键 词：金针菇 凝固型酸奶 正交试验 工艺条件 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]