| 金针菇冬枣酸奶的研制 |
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| 引用本文： | 秦秀丽,赵雪岭. 金针菇冬枣酸奶的研制[J]. 安徽农业科学, 2009, 37(7): 3230-3231 |
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| 作者姓名： | 秦秀丽 赵雪岭 |
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| 作者单位： | 吉林农业科技学院生物工程学院,吉林吉林,132101 |
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| 摘 要： | [目的]优化金针菇冬枣酸奶的最佳工艺参数。[方法]以金针菇、冬枣、牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对金针菇冬枣酸奶的工艺进行研究,确定最佳的工艺参数。[结果]金针菇冬枣牛奶最佳工艺参数为：金针菇菌汁和冬枣汁的混合比例2∶1,混合汁添加量10%,蔗糖用量7%,接种量4%,复合稳定剂添加量CMC 0.25‰,PGA 0.30‰,42℃下发酵5 h。[结论]在最佳工艺条件下可得到品质优良的金针菇冬枣酸奶。
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| 关 键 词： | 金针菇 冬枣 发酵 正交试验 |
Study on the Formula of Yoghurt of Flammulina and Winter Jujube |
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| QIN Xiu-li et al. Study on the Formula of Yoghurt of Flammulina and Winter Jujube[J]. Journal of Anhui Agricultural Sciences, 2009, 37(7): 3230-3231 |
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| Authors: | QIN Xiu-li et al |
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| Affiliation: | QIN Xiu-li et al(Department of Bioengineering,Jilin Agricultural Science , Technology College,Jilin,Jilin 132101) |
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| Abstract: | [Objective]The reseach aimed to optimize the best process parameters of yoghurt of Flammulina velutipes and winter jujube.[Method]F.velutipes,winter jujube and milk were used as main materials,adding Lactobacillus bulgaricus and Streptococcus thermophilus as multiple-strain.And the best process parameters were determined by the study of yoghurt of F.velutipes and winter jujube production process.[Result]The optimizing process of yoghurt of F.velutipes and winter jujube was as following:the mixed ratio of F.... |
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| Keywords: | Flammulia velutipes Winter jujube Fermentation Orthogonal experiment |
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