灰树花酸豆乳的制备

将豆乳和灰树花为原料提取的发酵液混合，经灭菌后接种保加剂亚乳杆菌和嗜热链球菌两种乳酸菌进行发酵、再经调配后制成功能性乳饮料。通过各项实验确定出最佳工艺条件及配方：灰对花发酵液：豆乳=1：4（v/v）；两种乳酸菌添加量分别为3%，43℃混合发酵10h；添加CMC-Na0.15%、海藻酸钢0.10‰的复合稳定剂，蔗糖5%，混合发酵液45%；料的酸度（用柠檬酸调酸）为pH4．2，产品酸甜适中，具有豆乳和灰树花独特的清香。

Preparation of soya-yogurt containing Grifola frondosus

Soymilk was mixed with Grifola frondosus extract. After sterilization, the mixture was fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, and then formulated to give functional soya-yogurt. Through a quantity of experiments, the optimum processing technology and formula were determined as follows： Grifola frondosus extract ： soymilk = 1：4（v/ v）, Lactobacillus spp. 3%, mixed fermentation at 43℃ for 10 h, CMC-Na 0.15%o, sodium alginate 0.10%o, sugar 5%, and mixed fermentation liquor 45%. The pH was adjusted to 4.2 with citric acid. The product was characterized by its pleasant sweetness and sourness, and the unique aroma and flavour of Grifola frondosus.