凝固型红平菇酸奶的加工工艺

摘要

This paper studied on the yoghourt fermentation of lactobacillusbulgaricus and streptococcusther-mophilus by using pleurotus djamor juice and whole milk powder as the material. By orthogonal experiment , the optimal mixture ratio of chief source and technological conditions were preliminary determined. The result indi-cated that on the condition of 12%milk powder, 8%white sugar, 80%pleurotus djamor juice, 4%inoculum concentration, 44℃temperature, 7 h fermentation time the quality of solidification yoghurt was fine with fine aroma of pleurotus djamor and milk, and the drink tasted sweet and sour, very delicate.%　　以红平菇菇汁和全脂奶粉为原料，利用保加利亚乳杆菌嗜热链球菌为发酵剂进行酸乳发酵。通过正交试验，初步确立了红平菇酸奶饮料的最佳主要原料配比和最佳发酵工艺条件，结果为：奶粉的添加量12%、白砂糖含量8%、红平菇菇汁量80%、接种量4%、发酵温度44℃、发酵时间7 h。此条件下，红平菇凝固型酸奶，菇香和奶香协调，酸甜适口，口感细腻，产品质量较优。