海带香菇酸奶的研制  

Preparation of Kelp Lentinus Yoghurt

作　　者：王瑞君[1] 方沛 WANG Ruijun;FANG Pei(School of Chemistry and Bioengineering,Yichun University,Yichun 336000;Yichun Institute For Food and Drug Control,Yichun 336000)

机构地区：[1]宜春学院化学与生物工程学院,宜春336000 [2]宜春市食品药品检验所,宜春336000

出　　处：《食品工业》2022年第6期137-141,共5页The Food Industry

基　　金：江西省教育厅科学技术研究项目(项目编号:GJJ170904)。

摘　　要：以海带、香菇、白砂糖、牛奶为主要原料研制风味优良的保健型酸奶。以感官为评价标准,通过单因素试验得出海带、香菇、白砂糖的最优添加量。在单因素试验的基础上,利用L9(33)的正交试验进行工艺优化。结果显示,在发酵温度42℃和发酵6 h的条件下,海带-香菇酸奶的最佳发酵工艺为海带原浆4%、香菇原浆10%、白砂糖8%。最终,研制出一种风味独特的保健型酸奶。To develop functional health-helpful yogurt with abundant nutrition, the new type yoghurt was produced with the addition of kelp and Lentinus. The optimum fermentation technics were determined by single factor experiment and orthogonal experiment. The results showed that the best formula and process were 4% kelp pulp, 10% Lentinus pulp and 8%sugar. The yogurt obtained with this technology presented smooth taste, coordination and rich nutrition.

关 键 词：酸奶 海带 香菇 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]