| 凝固型金针菇酸奶的研制 |
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| 引用本文： | 冯昆,张东杰,张涧铮,杨莹,王贺祥.凝固型金针菇酸奶的研制[J].黑龙江八一农垦大学学报,2005,17(3):79-81. |
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| 作者姓名： | 冯昆 张东杰 张涧铮 杨莹 王贺祥 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319;中国农业大学生物学院;黑龙江八一农垦大学食品学院,大庆,163319;中国农业大学生物学院 |
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| 摘 要： | 探讨了以金针菇发酵上清液或发酵混合液与鲜牛奶按不同比例混合对凝固型酸奶品质的影响。结果表明：添加10％金针菇发酵上清液或15％发酵混合液到鲜牛奶中，再加入6％的蔗糖和0．2％黄原胶，采用普通酸奶的制作工艺可生产出具有菇味清香、酸甜适口、凝乳均匀、色泽淡黄的凝固型金针菇酸奶。
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| 关 键 词： | 金针菇 酸奶 工艺 |
| 文章编号： | 1002-2090(2005)03-0079-03 |
Technology of Solidifying Yoghurt with Flammulina velutipes |
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| FENG Kun,ZHANG Dong-jie,ZHANG Jian-zheng et al..Technology of Solidifying Yoghurt with Flammulina velutipes[J].Journal of Heilongjiang August First Land Reclamation University,2005,17(3):79-81. |
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| Authors: | FENG Kun ZHANG Dong-jie ZHANG Jian-zheng |
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| Abstract: | The effects of adding the supernatant or admixture of culture liquil of Flammulina velutipes on quality of yoghurt were investigated. The results showed that the delicious yoghurt was made with the optimal compounding made up of 10% supernatant or 15% mixed culture, 0.2% xanthan and 6% sugar. |
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| Keywords: | Flammulina velutipes yoghurt technology |
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