广叶绣球菌酸奶的研制  

Processing Technology of the Yogurt with Sparassis latifolia

作　　者：王宏雨[1,2] 张迪[1,2] 杨菁[1,2] 罗贝贝 翁梦婷 林衍铨[1,2] WANG Hong-yu;ZHANG Di;YANG Jing;LUO Bei-bei;WENG Meng-ting;LIN Yan-quan(Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China;National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China)

机构地区：[1]福建省农业科学院食用菌研究所,福建福州350014 [2]福建省农业科学院特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350014

出　　处：《中国食用菌》2021年第12期73-76,共4页Edible Fungi of China

基　　金：福建省属公益类科研院所专项(2019R1035-3);福建省农业科学院科技创新团队建设专项(CXTD2021045)。

摘　　要：以广叶绣球菌子实体超细粉、全脂奶粉为主要原料,研制具有广叶绣球菌风味、营养价值更高的绣球菌酸奶。采用单因素和正交试验,以感官评价值为考察指标,进行广叶绣球菌酸奶发酵配方的优化。结果表明,绣球菌酸奶的最佳配方条件为绣球菌添加量0.4%、蔗糖添加量5%、奶粉添加量15%、发酵菌粉添加量0.3%。以该配方制备的绣球菌酸奶酸甜适口,实现了酸奶和绣球菌的营养相结合,具有更高的营养保健价值。With the superfine powder of Sparassis latifolia and whole milk powder as the main raw materials,the research and optimization of the fermented formula of S.latifolia flavored yogurt were carried out.Single factor and orthogonal experiments were used to optimize the fermentation formula of S.latifolia yogurt with sensory evaluation as the indicator.The results showed that the optimal formula conditions for S.latifolia yoghurt were 0.4%S.latifolia powder,5%sucrose,15%milk powder,and 0.3%fermentation bacterial powder.The S.latifolia yogurt prepared with this formula is sour,sweet and palatable,which combined of the nutrition of the yogurt and the S.latifolia,with higher nutritional and healthy value.

关 键 词：广叶绣球菌 酸奶 正交试验 

分 类 号：S646.9[农业科学—蔬菜学]