摘要
在鲜乳中添加平菇浸提液,以嗜酸乳杆菌和嗜热链球菌为发酵剂制作酸乳,通过正交试验优选出最佳组合:平菇浸提液添加量6%,菌种配比1:2,接种量2%,糖7%,使酸乳中嗜酸乳杆菌活菌数达到108cfu/mL以上,并研究了各因素对酸乳发酵成熟、贮藏期间的影响情况。
To studied on the yoghurt product that contained extract of Pleurotus Ostreatus. By orthogonal test the optimum formula was obtained as follows： fresh mushroom juice 6 %. Lactobacillus acidophilus ： Sterptocoecus thermop hilus=1：2, Ioculation capacity 2 %, sugar 7 %. The Live germ number of Lactibacillus aeidophilus to 10^8 cfu/mL.And study the change of the yoghurt during the process of the fermenting and storing.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期55-60,共6页
Food Research and Development
基金
郑州轻工业学院校科研基金(2006XJJ05)
关键词
平菇浸提
嗜酸乳杆菌
活菌数
extract of Pleurotus Ostreatus
Lactibacillus acidophilus
live germ number
