白鸡腿蘑功能性酸奶的初试
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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.
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.
引文
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[2]黄年来.中国食用菌百科[M].北京:中国农业出版社,1993.
[3]刘波.中国药用真菌[M]. 2版.太原:山西人民出版社,1978.
[4]许本发,李宏建,柴金贞,等.酸奶和乳酸菌饮料加工[M].北京:中国轻工业出版社,1994.
[5]高松柏.酸奶的发展趋势[J].中国乳品工业,2001,29(5):14-17.
[6]黄书铭,刘培丽,鲁绯.灵芝酸奶制作工艺与营养[J].饮料工业,2004,7(1):16-19.
[7]谢妤,梁辉,彭玲,等.冻干速溶银耳酸奶的研制[J].宜春学院学报,2015,37(12):92-94.
[8]赵丰丽,麻维华,卢翠文,等.凝固型北冬虫夏草酸奶的研制[J].食品研究与开发,2007,28(8):65-69.
[9]秦利利,杨志华,吕玉梅,等.银耳酸奶的制作工艺研究[J].食用菌,2001(1):39-40.
[10]秦秀丽.白灵菇发酵乳生产工艺的研究[J].食用菌,2008(3):62-63.
[11]陈江涛.鸡腿菇酸奶发酵条件优化研究[J].食用菌,2008(4):54-55.
[12]张兰.金针菇酸奶的研制[J].农产品学刊,2007(9):41-43.
[13]杨胜敖.发酵型香菇奶的工艺研究[J].食用菌,2006(4):57-59.
[14]崔福顺,陈艳秋,李铉军.黑木耳保健酸奶的研制[J].食用菌,2008(2):52-53.
[15]曹艳.杏鲍菇酸奶的研制[J].特产研究,2007(2):41-43.
[16]李亚蕾.不同甜味剂对酸奶发酵特性的影响[J].中国酿造,2010,29(11):135-137.
[17]赵新淮,王微.复合增稠剂对凝固型原味酸奶质地及微观结构的影响[J].东北农业大学学报,2010,41(1):107-111.
[18]潘晓亚,王立晖,马力.复配增稠剂对酸奶质地的影响及工艺研究[J].食品研究与开发,2006,27(2):67-68,71.
[19]刘亚琼,王颉,牟建楼.凝固型杏鲍菇酸奶的研制[J].中国酿造,2014,33(10):156-160.