Position: Home > Articles > Optimization Processing Condition of Agrocybe Aegerita Yoghurt
FOOD SCIENCE
2006,27
(6)
124-127
茶树菇酸奶制作工艺条件的优化
作 者：
刘丹;潘道东
单 位：
南京师范大学金陵女子学院食品科学与营养系
关键词：
茶树菇浸汁;酸奶;工艺条件
摘 要：
以茶树菇浸汁、脱脂奶为主要原料,白砂糖、明胶等为辅助原料,采用嗜酸乳杆菌和嗜热链球菌进行发酵,通过正交试验,产生最佳配方为:3.0%茶树菇浸汁+10.0%脱脂乳+6.0%白砂糖+0.10%明胶;最适发酵条件为:3.0%的发酵剂接种量,于42℃下发酵260min可制得营养丰富,口味纯正的茶树菇风味酸奶。
译 名：
Optimization Processing Condition of Agrocybe Aegerita Yoghurt
作 者：
LIU Dan,PAN Dao-dong* (Department of Food Science and Nutrition, College of Jinling, Nanjing Normal University, Nanjing 210097, China)
关键词：
agrocybe aegerita decoction;yoghurt;processing condition
摘 要：
The optimum processing conditions of agrocybe aegerita yoghurt are obtained through the orthogonal experiment, with agrocybe aegerita and skim milk as main materials, sugar and stabilizer as auxiliary materials, and fermented with Lactobacillus acidopilus and Streptococcus thermophilus. The best recipe of this product is 3.0% agrocybe aegerita extract +10.0% skim milk + 6.0%sugar + 0.10% gelatin. The best fermentation condition is 3% inoculum size, 42℃ and 260min. The yoghurt has rich nutrition, delicious agrocybe aegerita and yoghurt flavours.
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