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| 凝固型金针菇酸奶的研制 | |
| 引用本文： | 冯昆,张东杰,张涧铮,杨莹,王贺祥.凝固型金针菇酸奶的研制[J].饮料工业,2005,8(3):31-33. |
| 作者姓名： | 冯昆 张东杰 张涧铮 杨莹 王贺祥 |
| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319;中国农业大学生物学院,北京,100094 2. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 3. 中国农业大学生物学院,北京,100094 |
| 摘 要： | 探讨了以金针菇发酵上清液或发酵混合液与鲜牛奶按不同比例混合对凝固型酸奶品质的影响．结果表明：添加10％金针菇发酵上清液或15％发酵混合液到鲜牛奶中，再加入6％的蔗糖和0．2％黄原胶，采用普通酸奶的制作工艺可生产出具有菇味清香，酸甜适口、凝乳均匀、色泽淡黄的凝固型金针菇酸奶。 |
| 关 键 词： | 金针菇 凝固型酸奶 混合发酵 |
| 修稿时间： | 2005年4月21日 |
Technology of curdling yoghurt with Flammulina velutipes |
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| Feng Kun,ZHANG Dong-jie,Zhang Jian-zheng,YANG Ying,WANG He-xiang.Technology of curdling yoghurt with Flammulina velutipes[J].Beverage Industry,2005,8(3):31-33. | |
| Authors: | Feng Kun ZHANG Dong-jie Zhang Jian-zheng YANG Ying WANG He-xiang |
| Abstract: | The effects of different mixing ratios of Flammulina velutipes supernatant or culture with fresh milk on the quality of curdled yoghurt were studied. The results indicated that a uniformly-curdled light-yellow Flammulina velutipes yoghurt with the delicate fragrance of Flammulina velutipes and pleasant sweetness and sourness could be obtained by the conventional technology by adding 10% Flammulina velutipes supernatant or 15% culture to fresh milk, with the addition of 6% sugar and 0.2% xanthan gum. |
| Keywords: | Flammulina velutipes curdled yoghurt mixed fermentation |
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