地木耳酸奶的研制

在灭菌牛乳中添加地木耳不同浓度水提物，接种保加利亚乳杆菌和嗜热乳链球菌进行发酵，结合理化分析、感官评分、微生物检测等方法，得到地木耳提取物浓度与乳酸菌活菌数和酸奶风味之间的关系。结果表明，地木耳水提物对乳酸菌的生长繁殖有很大的促进作用，能缩短酸奶的后熟时间，而且能够产生特殊的香味物质，同时对酸奶的感官颜色没有产生不良影响。在鲜奶中加入地木耳水提物10%，加入接种量为10%的乳酸菌，40℃发酵5h，后熟12h后研制得到地木耳酸奶，成品质量指标符合国标。

Research on the preparation of Nostoc commune-yogurt

Adding Nostoc commune water extract in the milk, using Lactobacillus bulgaricus and Streptococcus thermophilus as starter, the relation between the Nostoc commune water extract and lactic acid bacteria and yogurt flavor was found, combining with physiochemical analysis, sensory evaluation and microbiology test. The results showed that, Nostoc commune water extract could promote the growth of lactic acid bacteria and shorten the ripening period of yogurt. Furthermore, it could produce particular flavoring substances, and not affect the yogurt sensory color. The milk was fer- mented by 10% lactic acid bacteria, concurring with the Nostoc commune water extract were added in accordance with the 10% volume, the fermen- tation temperature 40℃, the fermentation time 5h, the ripening time 12h. The product quality of Nostoc commune yogurt indexes met with national standard.