摘要
[目的]为香菇、莲藕的加工转化提供参考。[方法]以鲜香菇和鲜莲藕为主要原料,以凝固型乳酸菌饮料加工工艺为基础,研制香菇莲藕乳酸菌饮料,并通过正交试验确定香菇莲藕复合果蔬汁原辅料的最佳配比和最佳发酵条件。[结果]香菇莲藕复合果蔬汁原辅料的最佳配方为:香菇汁23%,莲藕汁58%,脱脂奶粉10%,白砂糖6%;最佳发酵条件为:发酵温度42℃,发酵时间8h,接种量2.8%。此工艺条件下生产的产品呈乳白色,酸甜爽口,香味浓郁,既具有莲藕的清香,又保存了香菇的营养价值,可达到营养互补,保健增效的效果。[结论]该研究研制出了一种色香味俱佳的复合果蔬汁乳酸菌饮料。
[ Objective ] The aim of this research was to supply reference for processing and transformation of mushroom and lotus root. [ Method ] With fresh mushroom and lotus root as main raw materials, with processing technology of solidified lactic acid bacteria beverage as base, the mushroom-lotus root lactic acid bacteria beverage was prepared and the optimum proportion and the optimum fermentation condition of raw material and adjunct of mushroom-lotus root combined with fruit and vegetable juice were confirmed through orthagonal test. [ Result] The optimum formula of raw material and adjunct of mushroom-lotus root combined with fruit and vegetable juice was 23% mushroom juice ＋ 58% lotus root juice ＋ 10% fatless milk powder ＋ 6% white sugar. Its optimum fermentation condition was fermentation with inoculation amount of 2.8% at 42 ℃ for 8 h. The product produced under this technological condition was ivory white, tasty acidic and sweet, showed full actua- ted signal aroma, both had aroma of lotus root and conserved nutritional value of mushroom. So the effect of nutrition complement, healthy and benefit-improving could be realized. [ Conclusion ] In this research, a kind of lactic acid bacteria beverage of compound fruit and vegetable juice with good color, aroma and taste was prepared.
出处
《安徽农业科学》
CAS
北大核心
2010年第24期13378-13381,共4页
Journal of Anhui Agricultural Sciences
关键词
香菇
莲藕
乳酸茵发酵
Mushroom
Lotus root
Lactic acid bacteria fermentation
