金耳发酵液酸奶制作及品质分析研究  

Study on Liquid Fermentation of Tremella aurantialba Yoghurt and Quality Analysis

作　　者：康林芝 吴居雄 唐惠妍 门戈阳 刘主[2] KANG Lin-zhi;WU Ju-xiong;TANG Hui-yan;MEN Ge-yang;LIU Zhu(Yingdong Food Science Institute,Shaoguan University,Shaoguan 512005,Guangdong,China;Yingdong Biological and Agricultural Institute,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]韶关学院英东生物与农业学院,广东韶关512005

出　　处：《食品研究与开发》2020年第11期141-146,共6页Food Research and Development

基　　金：韶关学院人才引进科研项目(433-99000612)。

摘　　要：以金耳液体发酵后获得的发酵产物和鲜牛乳为原料,利用双歧杆菌发酵剂作为菌种进行发酵,通过单因素试验设计和正交试验设计对金耳发酵液添加量、蔗糖添加量、发酵剂接种量以及发酵时间进行研究,得到金耳发酵液酸奶的最优工艺参数,研制出一种新型的食用菌酸奶制品。结果表明:金耳发酵液添加量为15%,蔗糖添加量为7%,接种量为13%,发酵时间为4 h时,其乳酸菌数达到6.5×10^8 CFU/mL,显著高于对照酸奶5.2×10^7 CFU/mL;酸度和持水力均高于对照酸奶。In order to obtained liquid fermentation of Tremella auriculus yoghurt,Tremella auriculus liquid fermentation products and fresh milk were used as raw materials,bifidobacterium as fermentation strain.The optimum formula and fermentation conditions of Tremella auriculata yoghurt were obtained by single factor experimental design and orthogonal experimental design on the amount of Tremella auriculata liquid fermentation products,the amount of sucrose,the amount of inoculation and the fermentation time.The results showed that the adding amount of Tremella auriculata fermented liquid addition15%,sugar addition 7%,inoculation 13%,and fermentation time 4 h,under this process condition,the count of lactic acid bacteria was up to 6.5×10^8 CFU/mL,which was significantly higher than the control yogurt(5.2×10^7 CFU/mL).The acidity and WHC was significantly higher than that in the control yogurt.Under these optimal conditions,the product organization was exquisite,smooth taste,coordination,Tremella auriculus fragrance is full-bodied,colour and lustre is uniform.

关 键 词：金耳 发酵 酸奶 正交试验 品质分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]