Development of Agaricus blazei yogurt and determination on its storage stability
Agaricus blazei fermentation liquid and fresh milk were used as the main raw material,Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter culture developing a kind of yogurt which had health protection function.The optimal formula and fermentation conditions which were investigated by orthogonal experiments were as follows:Agaricus blazei fermented liquid 8％,xylooligosaccharide 0.3％,white sugar 8％,inoculum 10％,fermentation temperature 44℃,fermentation time 6h.During the storage,the yogurt kept nice sensory characters and stability.The amount of lactic acid bacteria in the yogurt was 1.26 x 106cfu/mL,the pH was 4.08,the titration acid reach to 92.01°T,the viscosity had been increasing until 6d,the viscosity had no more changes during the storage.
国家科技期刊平台
NSTL
万方数据
维普
