【摘要】 探讨了以金针菇发酵上清液或发酵混合液与鲜牛奶按不同比例混合对凝固型酸奶品质的影响。结果表明:添加10%金针菇发酵上清液或15%发酵混合液到鲜牛奶中,再加入6%的蔗糖和0.2%黄原胶,采用普通酸奶的制作工艺可生产出具有菇味清香、酸甜适口、凝乳均匀、色泽淡黄的凝固型金针菇酸奶。更多还原

【Abstract】 The effects of adding the supernatant or admixture of culture liquil of Flammulina velutipes on quality of yoghurt were investigated. The results showed that the delicious yoghurt was made with the optimal compounding made up of 10% supernatant or 15% mixed culture, 0.2% xanthan and 6% sugar.更多还原