Study on the Production and Quality Characteristics of Fermented Yoghurt with Jujube Wood Mushroom
Based on sensory scores,single factor experiment,Plackett-Burman experiment and response surface experiment are used to obtain the optimal process conditions for fermented yogurt with jujube mushroom:58 g jujube wood mushroom,5 g strain,6 h fermentation time,1.8 g stabilizer,41 g white granulated sugar,and 43℃fermentation temperature.The yoghurt with jujube wood mushroom produced under the above technological conditions has the best fermentation state and the best flavor.
NETL
NSTL
万方数据
维普
