摘要
在酸奶成熟工艺的基础上 ,将平菇汁添加到牛乳中 ,经乳酸发酵制得平菇酸奶。试验从平菇汁对凝乳时间、产品酸度、菌数变化、感觉指标等方面的综合影响 ,来探讨平菇汁的最佳添加量 ,为工业化生产提供依据。
The acidified milk with P.ostreatus was developed through the fermentation of milk added with P.ostreatus juice by lactic acid bacteria based on mature technology of acidified milk.The comprehensive effects of the added P.ostreatus juice on the coagulating milk time,the product acidity,the bacterial number change and the sence index was investigated and the optimal amount of adding P.ostreatus was found out,which provides the basis of commercial production.
出处
《河南农业科学》
CSCD
北大核心
2003年第5期53-55,共3页
Journal of Henan Agricultural Sciences
基金
河南省洛阳市发展计划重点资助项目 (0 2 0 2 0 2 )
