枣木香菇发酵酸奶的研制及其品质特性研究  

Study on the Production and Quality Characteristics of Fermented Yoghurt with Jujube Wood Mushroom

作　　者：张璐 郑锦萍 ZHANG Lu;ZHENG Jinping(Lyuliang University,Lüliang 033000,China)

机构地区：[1]吕梁学院,山西吕梁033000

出　　处：《现代食品》2024年第19期76-81,86,共7页Modern Food

基　　金：吕梁市重点研发项目(2023NYYF13)。

摘　　要：本研究以感官评分为标准,采用单因素实验、Plackett-Burman实验和响应面实验,得到枣木香菇发酵酸奶的最优工艺条件为枣木香菇58 g,菌种5 g,发酵时间6 h,稳定剂1.8 g,白砂糖41 g,发酵温度43℃。在上述工艺条件下生产的枣木香菇酸奶发酵状态最好、风味最佳。Based on sensory scores,single factor experiment,Plackett-Burman experiment and response surface experiment are used to obtain the optimal process conditions for fermented yogurt with jujube mushroom:58 g jujube wood mushroom,5 g strain,6 h fermentation time,1.8 g stabilizer,41 g white granulated sugar,and 43 ℃ fermentation temperature.The yoghurt with jujube wood mushroom produced under the above technological conditions has the best fermentation state and the best flavor.

关 键 词：枣木香菇 发酵酸奶 品质特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]