金针菇液态发酵含菌丝球酸奶的研制
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摘要
试验通过对金针菇液态发酵后获得的发酵产物进行加工酸奶,研制出一种新型的食用菌酸奶制品。通过对金针菇发酵液添加量、奶粉添加量、接种量和发酵时间进行单因素实试验和正交实试验,得到了金针菇酸奶的最佳制取工艺。结果表明金针菇发酵液添加量为15%,奶粉添加量为2%,接种量3%,发酵时间为5h小时,所得的金针菇菌丝球酸奶质量最好。
In this paper,a new type of yogurt product was developed by processing the fermented products obtained from the liquid fermentation of Flammulina velutipes.The optimum process for the production of Flammulina velutipes yoghurt was obtained by adding single factor experiment and orthogonal test.The results show that the mushroom fermenting liquid 15%,milk powder adding amount was 2%,inoculum3%,fermentation time was 5 hours,the mushroom mycelium yogurt best quality.
In this paper,a new type of yogurt product was developed by processing the fermented products obtained from the liquid fermentation of Flammulina velutipes.The optimum process for the production of Flammulina velutipes yoghurt was obtained by adding single factor experiment and orthogonal test.The results show that the mushroom fermenting liquid 15%,milk powder adding amount was 2%,inoculum3%,fermentation time was 5 hours,the mushroom mycelium yogurt best quality.
引文
[1]郑义,李超,王乃馨.金针菇多糖的研究进展[J].食品科学,2010,33(2):425-427.
[2]LEUNG MYK,FUNG KP,CHOY YM.The isolation and characterization of an immunomodulatory and anti-tumor polysaccharide preparation from Flammulina velutipes[J].Immunopharmacology,1997,35(3):255-263
[3]KOMATSU N,TERAKAWA H,NAKANISHI K,et al.Flammulin a basic protein of Flammulina velutipes with antitumor activity[J].The Journal of antibiotics(TOKYO),1963,16(3):139-143
[4]张圣杰,王文亮,石贤权等.金针菇多糖生物活性及功能性食品开发[J].中国食物与营养,2013,19(10):62-64
[5]李靖,陈伟,程芳,等.灵芝-白灵菇酸奶配方的优化及其营养成分分析[J].食品与发酵工业,2012,38(6):122-127
[6]朱维红,苗晓燕,张筱梅.猴头保健酸奶研制及其相关因子研究,食品研究与开发[J].2012,33(4):93-99
[7]郭本恒主编.乳品微生物学[M].3版.北京:中国轻工业出版社,2001:325-328
[8]高云,王霞,朱蓓薇等.黑甜玉米片发酵乳的研制[J].食品科学,2004,27(4):457-459
[9]张宗岩译.乳与乳制品的正常滋味和气味[J].中国乳品工业,1997(1):42-45
[10]谢继志,肖宏彬.酸奶中乳酸菌数及酸度的检测与评价[J].中国乳品工业,2002,30(1):22-25
[11]张水华.食品分析[M].北京:中国轻工业出版社,2004:209-210.
[12]廖文艳,苏米亚,周杰,等.乳清蛋白在无添加剂酸奶中的应用,现代食品科技,2012,28(1),61-65
[13]蔡蕊,宋春花,李汴生.蛋白质强化对搅拌型酸奶品质特性的影响[J].食品科学,2011(5):132-136
[14]ZHAO W Z,YU Z P,LIU J B,et al.Optimized extraction of polysac charides from Corn Silk by pulsed electric field and response surface quadratic design[J].Journal of the Science of Food Agriculture,2011,91:2201-2209.
[15]姚淑渠.老酸奶发酵生产工艺优化研究[J].现代农业科技,2012(9):369-371.
[2]LEUNG MYK,FUNG KP,CHOY YM.The isolation and characterization of an immunomodulatory and anti-tumor polysaccharide preparation from Flammulina velutipes[J].Immunopharmacology,1997,35(3):255-263
[3]KOMATSU N,TERAKAWA H,NAKANISHI K,et al.Flammulin a basic protein of Flammulina velutipes with antitumor activity[J].The Journal of antibiotics(TOKYO),1963,16(3):139-143
[4]张圣杰,王文亮,石贤权等.金针菇多糖生物活性及功能性食品开发[J].中国食物与营养,2013,19(10):62-64
[5]李靖,陈伟,程芳,等.灵芝-白灵菇酸奶配方的优化及其营养成分分析[J].食品与发酵工业,2012,38(6):122-127
[6]朱维红,苗晓燕,张筱梅.猴头保健酸奶研制及其相关因子研究,食品研究与开发[J].2012,33(4):93-99
[7]郭本恒主编.乳品微生物学[M].3版.北京:中国轻工业出版社,2001:325-328
[8]高云,王霞,朱蓓薇等.黑甜玉米片发酵乳的研制[J].食品科学,2004,27(4):457-459
[9]张宗岩译.乳与乳制品的正常滋味和气味[J].中国乳品工业,1997(1):42-45
[10]谢继志,肖宏彬.酸奶中乳酸菌数及酸度的检测与评价[J].中国乳品工业,2002,30(1):22-25
[11]张水华.食品分析[M].北京:中国轻工业出版社,2004:209-210.
[12]廖文艳,苏米亚,周杰,等.乳清蛋白在无添加剂酸奶中的应用,现代食品科技,2012,28(1),61-65
[13]蔡蕊,宋春花,李汴生.蛋白质强化对搅拌型酸奶品质特性的影响[J].食品科学,2011(5):132-136
[14]ZHAO W Z,YU Z P,LIU J B,et al.Optimized extraction of polysac charides from Corn Silk by pulsed electric field and response surface quadratic design[J].Journal of the Science of Food Agriculture,2011,91:2201-2209.
[15]姚淑渠.老酸奶发酵生产工艺优化研究[J].现代农业科技,2012(9):369-371.