枣木香菇发酵酸奶的研制及其品质特性研究
Study on the Production and Quality Characteristics of Fermented Yoghurt with Jujube Wood Mushroom
张璐 1郑锦萍1
作者信息
摘要
本研究以感官评分为标准,采用单因素实验、Plackett-Burman实验和响应面实验,得到枣木香菇发酵酸奶的最优工艺条件为枣木香菇 58 g,菌种 5 g,发酵时间 6 h,稳定剂 1.8 g,白砂糖 41 g,发酵温度 43℃.在上述工艺条件下生产的枣木香菇酸奶发酵状态最好、风味最佳.
Abstract
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.
关键词
枣木香菇/发酵酸奶/品质特性Key words
jujube wood mushroom/fermented yogurt/quality characteristic引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据