学术
国际标准刊号：ISSN 1007-2764
国内统一刊号：CN 44-1620
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%。[著者文摘]
文章出处:
《现代食品科技》-2008年24卷1期,54 -46-47,54页
Modern Food Science and Technology
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-9078（2008）01-0046-03
相关文章:
Production Technology of Stirred Mushroom Yoghurt
HUANG Cong-liang, JIANG Da-wei （1.Department of Food and Bioengineering in Zhangzhou Technical Institute, Zhangzhou 363000, China;2.Department of Bioengineering, Jilin Agricultural technology collage, Jilin 132101, China）
Abstract:
A stirred mushroom yoghurt with high quality was fermented by acetic acid bacteria using mushroom and flesh milk as main materials. The processing conditions were optimized by orthogonal experiments.[著者文摘]
Key words:
mushroom, yoghourt, orthogonal experiment
收稿日期: 2007-09-12
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