凝固型真姬菇酸奶的工艺研究

摘要

试验对在酸奶中添加真姬菇菌粉进行了研究。选用新鲜真姬菇低温烘干粉碎，制得真姬菇菌粉，结合凝固型酸奶的生产工艺，制成凝固型真姬菇酸奶。研究表明，真姬菇菌粉添加量1.0%，蔗糖添加量8%，接种量为5%，发酵时间5.0 h，经感官试验评定产品的色香味形俱佳，有一定的营养保健功能。%The research was about that adding Hypsizygus marmoreus powder in Yoghurt. Choosing the fresh Hypsizygus marmoreus and drying and crushing to prepare Hypsizygus marmoreus powder. Adding the Hypsizygus marmoreus powder to the process of producing, then make the solidfying yoghurt. The resullt:the Hypsizygus marmoreus powder's additive amount was 1.0%;while the saccharose's additive amount was 8%. Inoculation size was 5%, the time of ferment was 5.0 h. With the organoleptic test , the solidfying yoghurt was with the wonderful flavour and rich nutrition.