摘要
将榆黄蘑可溶性膳食纤维以不同比例加入酸奶中,在单因素试验的基础上,采用正交试验法,优化膳食纤维添加量、接种量、发酵温度和发酵时间的工艺参数。结果表明,榆黄蘑可溶性膳食纤维酸奶的最佳工艺参数为榆黄蘑可溶性膳食纤维添加量2%,接种量3%,发酵温度42℃,发酵时间6h,制得的膳食纤维酸奶香味浓郁、酸甜适度。
By adding different amounts of Pleurotus citrinopileatus soluble dietary fiber to milk before yogurt. On the basis of single factor experiments, the effects of the amounts of soluble dietary fiber, inoculum size, fermentation temperature and fermentation time of the fermentation by orthogonal methodology. The resuhs showed that the optimal fermentation parameters were as follows： 2% Pleurotus citrinopileatus soluble dietary fiber, an inoculum size of 3%, a fermentation temperature of 42℃ and time 6 h. Under these conditions, the developed dietary fiber yoghurt has rich flavor and sweet and sour were moderate.
作者
李西腾
陈子键
张琦
LI Xiteng;CHEN Zijian;ZHANG Qi(Food College,Jiangsu Food ＆ Pharmaceutical Science College,Huai＇an,Jiangsu 223003,China)
出处
《农产品加工（下）》
2018年第10期31-33,共3页
Farm Products Processing
基金
江苏高校品牌专业建设工程资助项目(PPZY2015B19)
关键词
榆黄蘑
可溶性膳食纤维
酸奶
Pleurotus citrinopileatus
soluble dietary fiber
yoghurt
作者简介
李西腾（1969-），男，硕士，讲师，研究方向为食品生物技术。
