搅拌型香菇酸奶的工艺研究

Production Technology of Stirred Mushroom Yoghurt

摘要:

本文以香菇和鲜奶为主要原料，调配后经乳酸菌发酵，获得较高品质的酸奶。通过正交试验等实验方法进行优化，确定出最佳配方为：w[香菇汁（由5倍质量的水热浸提所得）]=10%，w(白砂糖)=7%，w(奶粉)=2%，w(稳定剂)=0.1%。

Abstract:

A stirred mushroom yoghurt with high quality was fermented by acetic acid bacteria using mushroom and fresh milk as main materials. The processing conditions were optimized by orthogonal experiments.