摘要
研究以灵芝深层发酵滤液为主要原料 ,生产风味型酸奶的最适配方。进行混合发酵菌剂的制备 ,探讨灵芝酸奶的生产技术条件并对其营养成分进行分析。结果 :鲜乳与灵芝深层培养滤液以 60∶40的比例混合 ;加入 5 %～ 7%的蔗糖 ;稳定剂PGA和CMC Na的添加量分别为 0 2 %和 0 1% ;保加利亚乳杆菌和嗜热链球菌 ,以 1∶1比例混合 ,5 %～ 7%的接种量 ,在 40～42℃条件下发酵 6～ 7h时所制灵芝酸奶必需氨基酸分值较高 ,是一种口感和质量上乘的新型发酵性酸奶。
The optimum formula for the preparation of flavoured yoghurt from the submerged culture filtrate of Ganoderma lucidum as the major material was studied. The mixed fermenting agent was prepared, and the technological conditions for the processing of Ganoderma lucidum yoghurt were investigated and the nutrients in the yoghurt analyzed. Fresh milk and the submerged culture filtrate of Ganoderma lucidum were mixed at a ratio of 60 : 40, then 5% ～ 7% sugar, 0.2% PGA, 0.1% CMC-Na and 5% ～ 7% mixed fermenting agent were added. The mixture was fermented at 40 ～ 42℃ for 6 ～ 7 hours to give a new-type fermented yoghurt characterized by the high content of essential amino acids, fine mouth-feel and top quality.
出处
《饮料工业》
2004年第1期16-20,共5页
Beverage Industry
关键词
灵芝
深层发酵
混合发酵菌剂
酸奶
营养
Ganoderma lucidum
submerged culture
mixed fermenting agent
yoghurt
nutrition
