作　　者： ; ; ;

机构地区： 嘉应学院生命科学学院

出　　处： 《广东农业科学》 2011年第11期121-123,共3页

摘　　要： 以蛹虫草培养残基、奶粉和带活菌酸奶为主要原料制作发酵型含乳饮料,其最佳配方为料水比1∶12、每100 mL蔗糖添加量6 g,与葡萄糖配比2∶1、每100 mL奶粉添加量10 g、每100 mL带活菌酸奶添加量为25 g;最佳发酵条件为发酵温度30℃、发酵时间8 h,可制得具有虫草特有风味且酸甜适中口感好的新型发酵含乳饮料。 Residual medium of Cordyceps militaris, milk powder and yogurt with viable organisms were used as the main materials to produce a fermented milk beverages. Results showed that the optimal formula was as follows： the ratio between material and water was 1： 2, Cane Sugar was 6 g per 100 mL, proportion to Glucose was 2：1, milk powder was 10 g per 100 mL, yogurt was 25 g per 100 mL. and the optimal fermentation conditions were： fermentation temperature 30℃ and fermentation time 8 h. The neotype product had a typical flavor of Cordyceps militaris and a good taste with moderate sour and sweet .

关 键 词： 蛹虫草 培养残基 发酵 含乳饮料

领　　域： [轻工技术与工程] [轻工技术与工程]