凝固型杏鲍菇酸奶的研制

以杏鲍菇子实体、鲜牛乳为主要原料,以感官评分为评价指标,采用单因素和正交试验确定并优化了凝固型杏鲍菇酸奶的加工工艺和配方。凝固型杏鲍菇酸奶由杏鲍菇浆和牛奶按比例混合,并加入适量白砂糖、增稠剂、甜味剂,经均质、杀菌、冷却后添加混合乳酸菌发酵剂,于42℃发酵3 h,4-6℃冷藏后熟而制得;试验结果表明,最优配方为杏鲍菇浆与鲜牛奶的配比1∶6,添加蔗糖3%,安赛蜜0.15‰,增稠剂0.06%（海藻酸丙二醇酯∶果胶=4∶2）,采用保加利亚乳杆菌与嗜热链球菌为发酵剂（1∶1.5）,接种量为2.5%。终产品风味良好,具有广泛的市场应用前景。

Development of set yogurt with Pleurotus eryngii pulp

Using Pleurotus eryngii sporocarp and fresh milk as raw material, sensory evaluation score as main quality assessment index, the formula and process technology of set yogurt with P. eryngii pulp was carried out and optimized by single factor and orthogonal experiments. The set yogurt was produce with processins： pre-treating of P. eryngii pulp and milk, adding sugar, thickeners and sweeteners, homogenizing, sterilizing, cooling, inoculating with mixed starter cultures, fermenting at 42 ℃ for 3 h and then storing at 4-6 ℃ for ripening. The optimal formula was as follows： P. eryngii pulp and milk ratio 1∶6, sucrose 3.0%, acesulfame potassium 0.15‰, thickener 0.06%（propylene glycol alginate∶pectin=4∶2）, and starter cultures（Lactobacillus bulgaricus ∶Streptococcus thermophilus =1∶1.5）, inoculum 2.5%. The results showed that the set yogurt had good taste and promising market.