学士学位论文—-食品科学与工程专业—杏鲍菇酸奶的研制.docVIP

杏鲍菇酸奶的研制 摘要：本试验以鲜牛乳为主要原料, 添加杏鲍菇菌汁进行乳酸发酵制成保健酸奶, 通过单因素试验和正交试验确定出最佳配方, 结果表明菌汁添加量15%、 蔗糖用量7%、接种量、发酵时间为4.5小时,产品的风味和组织状态较好, 色泽微黄, 酸甜适中, 口感细腻, 具有杏鲍菇特有的清香味和淡淡的乳香味,同时具有一定的保健功效。 关键词：杏鲍菇；酸奶；保健食品 Development of a Sanitarian Sour Milk with Pleurotus cryngii Quel Abstract: In this experiment, fresh milk was used as main material and after sterilization it was inoculated by lactobacillus. Extract of Pleurotus cryngii Quel, then came the lactic acid fermentation fragrance.Then sanitarian sour milk was made and the best formula was determined by single factor experiment and orthogonal exper