杏鲍菇大果粒酸奶的研制

本文对杏鲍菇大果粒酸奶产品配方及发酵条件等进行了研究,通过配料的优化组合,确定产品配方和工艺参数。结果表明,添加8%蔗糖,0.25%PGA,0.1%果胶,1%羟丙基二淀粉磷酸酯,1%浓缩乳清蛋白,加入直投冷冻干燥粉末菌种200DCU/L,在42℃下发酵3.5~4h,冷却,然后添加10%处理好的杏鲍菇大果粒,可制得质地细腻、柔滑,菌香清新自然,风味独特,具有调节肠胃、美容等双重功效的营养保健酸奶。

The Making of Yoghurt with Large Granule Pieurotus Eryngii

Pay more attention to the product formula and fermentation condition, and satisfactory combination with the product formula, then determinion the product formula and the craft parameter. The result is, 8%sugar, 0.25%PGA, 0. 1%pectin, 1% hydroxypropyl distarch phosphate, 1% concentrated whey protein, 200DCU/L strain powder by freeze drying, holding 3.5-4 hours with the temperature below 42℃, after cooling, adding 10% pleurotus eryngii have been prepared, the yoghurt not only has been given delicate and smooth texture, fresh and natural fungus aroma, unique flavor, but also is a nutritional health yoghurt of dual effects, which can regulate gastrointestinal, beauty.