摘要
以银耳、乳粉为原料,经过预处理、添加适量稳定剂,进行乳酸发酵研制出具有特殊香气和营养价值的银耳酸乳。通过正交试验确定了银耳汁制备的最佳条件为料水比1∶200、浸提温度100℃、浸提时间90min;银耳汁乳酸发酵的最佳工艺条件为乳粉添加量为5%,乳酸菌接种量为6%,发酵温度为42℃,蔗糖添加量为7%。稳定剂用明胶0.05%效果最好。
With milk powder, white fungus for raw materials, through pretreatment and adding stabilizer, tremella yoghurt with Lactobacillus fermen- tation has special aroma and nutritional value. The optimum technological conditions of tremella juice was the tremella to water to be 1 ： 200, at 100℃ for 90rain; the optimal fermentation condition was that： the milk powder content was 5%, inoculum was 6%, the cultured temperature was 42℃, the amount of sucrose was 7%, stabilizer was gelatin 0.05%.
出处
《中国酿造》
CAS
2012年第10期174-177,共4页
China Brewing
基金
陕西省科技统筹创新工程计划项目(2011KTCL02-18)
关键词
银耳
乳酸发酵
酸乳
Tremella fuciformis
lactic acid fermentation
yoghurt
