摘要
采用L9(34)设计,以保加利亚乳杆菌和嗜热链球菌为发酵剂、以松乳菇发酵液和鲜牛奶为原料进行乳酸发酵。结果表明,松乳菇菌丝体发酵液25%、鲜牛乳75%、蔗糖9%、接种量3%,采用酸奶制作工艺,42℃条件发酵4h,生产的松乳菇酸奶菇味清香、酸甜适口、凝乳均匀、色泽淡黄。
With L9 （34） design,using Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agent,Lactarius deliciosus fermented liquid and fresh milk as raw material for lactic acid fermentation.The result showed that under the condition of fermented filtrates 25% mycelia of Lactarius deliciosus,fresh milk 75% ,sucrose 9% ang quantity 3% ,using yoghurt production process,fermentation at 42 degrees for 4 hours,mushroom flavor fragrance had acid sweet taste,buds curd uniform,yellow color of the solidified Lactarius delicious yogurt.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第8期163-164,共2页
Guangdong Agricultural Sciences
关键词
松乳菇
发酵
酸奶
Lactarius deliciosus
fermentation
yogurt
