摘要
对搅拌型海鲜菇酸奶的生产工艺进行研究。通过响应面分析法确定生产搅拌型海鲜菇酸奶的最佳条件,即保加利亚乳杆菌和嗜热链球菌质量比2︰1混合发酵,海鲜菇浆添加量8.5%,接种量4.9%,发酵温度39℃,发酵时间5 d。
Production process of Hypsizygus marmoreus stirred yogurt was studied. The optimum condition to produce Hypsizygus marmoreus stirred yogurt was determined by response surface methodology, such as 2 ： 1 Lactobacillus bulgaricus and Streptococcus thermophiles mixed for fermentation, Hypsizygus marmoreus syrup amount for 8.5%, inoculation amount for 4.9%, fermentation temperature for 39 ℃, fermentation time for 5 d.
出处
《食品工业》
北大核心
2017年第7期10-13,共4页
The Food Industry
关键词
海鲜菇
搅拌型酸奶
工艺
响应面分析
Hypsizygus marmoreus
stirred yogurt
production process
response surface analysis
