摘要
以杏鲍菇和鲜牛乳为主要原料通过乳酸菌发酵作用研制功能性饮料。单因素试验和正交试验表明杏鲍菇乳酸菌发酵饮料的最佳工艺为:发酵时间6.5h、接种量0.10%、白砂糖添加量8%、杏鲍菇添加量10%,所得产品质地均匀,口感细腻,酸甜可口,兼具杏鲍菇和鲜乳特有的香味。
Pleurotus eryngii lactobacillus beverage was made by fermenting fresh milk and Pleurotus eryngii. Through single factor experiments and a orthogonal experiment, results showed that the optimal process parameters were as follows ： fermentation time 6. 5 h, inoculation volume is 0. 10 %, sugar 8 %, pleurotus eryngii 10 %. The product has uniform texture, delicate taste, sweet and sour taste with unique fresh milk and pleurotus eryngii.
出处
《科技视界》
2017年第26期23-24,共2页
Science & Technology Vision
基金
淮安市科技计划项目(HAN2015030)
关键词
杏鲍菇
乳酸菌饮料
发酵
Pleurotus eryngii
Lactobacillus beverage
Fernentation
