摘要
以生乳为主原料,添加白鸡腿蘑发酵混合液及白砂糖等辅料制作酸奶,对不同发酵工艺及白鸡腿蘑液体发酵混合液不同添加量(10%,20%,30%,40%,50%)进行了试验。结果表明,凝固型工艺更适合白鸡腿蘑发酵液添加于生乳中生产酸奶,添加量为20%时酸奶组织细腻、均匀、酸甜适口,感官质量评价最高,为最佳添加量,产品各项理化、微生物、重金属、毒性等指标均符合国家标准。
Yogurt was fermentated by raw milk, fermentation mixture of Coprinus comatus and white sugar, etc. The different fermentation processes and different amounts of the fermentation mixture of Coprinus comatus were tested. The results showed that coagulation process was more suitable for the production of yogurt. The yogurt tasted delicate, smooth, sweet and sour palatability when20% fermentation mixture of Coprinus comatus were added. We think this is the best condition because of the evaluation of sensory is the highest under this process condition, and the physicochemical, microbiological, heavy metals, toxicity and other indicators of the product were consistent with national standards.
作者
宫俊峰
陈亚峰
蔡宇
王芳
GONG Junfeng;CHEN Yafeng;CAI Yu;WANG Fang(Biology Institute of Shanxi Province,Taiyuan 030006,China)
出处
《山西农业科学》
2019年第2期272-274,278,共4页
Journal of Shanxi Agricultural Sciences
基金
山西省生物农业产业科技创新专项(201603D21108)
山西省重点研发计划重点项目(201603D211201-06)
关键词
白鸡腿蘑
发酵混合液
酸奶
Coprinus comatus
fermentation mixture
yogurt
