褐口蘑液体发酵花生乳的研制
Developing Peanut Milk with Agaricus brunnecens Liquid Fermentation
唐玉琴1
作者信息
- 1. 吉林农业科技学院生物工程学院,吉林吉林 132101
- 折叠
摘要
以花生为主要原料,褐口蘑(Agaricus brunnecens)通过利用花生汁液和牛奶进行发酵,然后对其进行调配而制成褐口蘑液体发酵花生乳.经过对影响感官指标的各因素进行正交试验,最终确定最佳发酵条件为花生汁与鲜奶的比例为1∶2,接种量为3％,发酵时间为6d,发酵温度为26℃,在此条件下制作的褐口蘑液体发酵花生乳口感最佳,且符合国家标准.
Abstract
Using peanuts as main raw,the Agaricus brunnecens was fermented through brown mushroom juice and milk,and made into peanut milk.Results of the orthogonal experiment showed that the optimal conditions were the peanut sauce and fresh milk ratio of 1∶2,inoculation rate of 3％,fermentation time was 6 d,fermentation temperature was 26 ℃.Under these conditions,the peanut milk had the best flavor,and was accord with the national standard.
关键词
褐口蘑(Agaricus/brunnecens)/发酵/正交试验/感官指标Key words
Agaricus brunnecens/fermentation/orthogonal experiment/sensory indicators引用本文复制引用
基金项目
吉林省科技厅发展计划项目(20090267)
出版年
2014
国家科技期刊平台
NSTL
维普
万方数据