银耳发酵酸乳的研制

以银耳、乳粉为原料，经过预处理、添加适量稳定剂，进行乳酸发酵研制出具有特殊香气和营养价值的银耳酸乳。通过正交试验确定了银耳汁制备的最佳条件为料水比1：200、浸提温度100℃、浸捉时间90min；银耳汁乳酸发酵的最佳工艺条件为乳粉添加量为5％，乳酸菌接种量为6％，发酵温度为42℃，蔗糖添加量为7％。稳定剂用明胶0．05％效果最好。

Study on the tremella yoghurt of by Lactobacillus

With milk powder, white fungus for raw materials, through pretreatment and adding stabilizer, tremella yoghurt with Lactobacillus fermen- tation has special aroma and nutritional value. The optimum technological conditions of tremella juice was the tremella to water to be 1 ： 200, at 100℃ for 90rain; the optimal fermentation condition was that： the milk powder content was 5%, inoculum was 6%, the cultured temperature was 42℃, the amount of sucrose was 7%, stabilizer was gelatin 0.05%.