摘要
本文通过以开菲尔粒为发酵剂,对开菲尔蛹虫草发酵保健饮料工艺条件进行研究。通过单因素及L_(9)(3^(4))正交试验得出最佳工艺参数为:蛹虫草菌丝体的添加量为15%,开菲尔接种量为6%,白砂糖的添加量为6%,蔗糖酯添加量0.6%,发酵温度为30℃,发酵时间为24h。L_(9)(3^(4))正交试验影响产品品质的主次因素为发酵温度>发酵时间>开菲尔接种量>白砂糖添加量。在此工艺条件下制得的产品营养丰富,口感细腻,风味独特,具有一定的保健功效。
In this paper,kefir granules were used as starter to study the technological conditions of kefir Cordyceps militaris fermented health beverage.Through single factor and L_(9)(3^(4))orthogonal test,the best process parameters are as follows:the addition of Cordyceps militaris mycelium was 15%,kefir vaccination was 6%,the addition amount of white granulated sugar is 6%,sucrose ester addition 0.6%,the fermentation temperature is 30℃,the fermentation time was 24h.L_(9)(3^(4))orthogonal test showed that the primary and secondary factors affecting the product quality were fermentation temperature>fermentation time>kefir inoculation amount>white granulated sugar addition amount.The product prepared under this process condition has rich nutrition,delicate taste and unique flavor,and has certain health care effect.
作者
赵策朗
杜志文
郑爽
张晨宇
秦秀丽
Zhao celang;Du Zhiwen;Zheng Shuang;Zhang Chenyu;Qin Xiuli(Jilin Institute of Agricultural Science and Technology,Jilin 132101,China)
基金
2021年吉林省大学生科技创新项目第S202111439042号。
关键词
开菲尔
蛹虫草菌丝体
发酵乳
kefir
Cordyceps militaris mycelium
fermented milk
