香菇酸乳的研制

目的]研制香菇酸乳。方法]以鲜乳和鲜香菇为主要原料,通过正交试验优选制备香菇酸乳的最佳配比工艺。结果]香菇浸提液添加量是影响香菇酸乳质量的最主要因素,然后是菌种接种量、奶粉添加量、糖添加量。香菇酸乳制备的最佳配比工艺为:鲜香菇汁10%,糖8%,奶粉4%,菌种接种量3%,40℃下发酵4 h,于0～4℃冷藏室中贮藏。该工艺加工出的香菇酸乳色、香、味俱佳。香菇酸乳符合一般酸乳的生产条件,工艺流程简单、可行,成本较低,质地符合酸乳标准,更具香菇所特有的香味。结论]该研究为我国香菇资源和乳制品新产品的开发开辟了一条新途径。

Preparation of Mushroom Yogurt

Objective] The aim was to prepare mushroom yogurt.Method] With fresh milk and mushroom as main raw material,the optimum matching technology of preparing mushroom yogurt was optimized through orthogonal experiment.Result] The addition amount of mushroom extract was the most main factor influencing the quality of mushroom yogurt and the inoculation amount of strains,addition amounts of milk powder and sugar were secondary.The optimum matching technology of preparing mushroom yogurt was as follows: the mixture of 10% juice of fresh mushroom,8% sugar,4% milk powder and 3% strains was fermented at 40 ℃ for 4 h and then stored in refrigerator at 0-4 ℃.The mushroom yogurt processed by this technology had good color,aroma and taste.Mushroom yogurt accorded with the producing condition of common yogurt,its technological process was simple,feasible,its cost was relatively low,its texture accorded with the standard of yogurt and it had the particular aroma of mushroom.Conclusion] The research developed a new way for the development of mushroom resources and new dairy products in China.