摘要
Abstract
Several factors were studied in the fermentation and storage process of flammulina velutipes juice yogurt, including changes of pH, titrable acidity (TA) values, amount of lactic acid and diacetyl and lactobacillus. And the content of amino acids was also measured. The results showed that: when the adding amount of Flammulina velutipes juice was excess 10%, the curd time was shorter and curd quality was better; during the fermentation, the decreasing rate of pH, increasing rate of TA, the amount of lactic acid and diacetyl in the flammulina velutipes juice yogurt were quicker than the controlled sample; in the end of fermentation, the amount of lactic acid tend to be consistent, and the amount of diacetyl increased with the amount of juice; during the storage, when the adding amount of flammulina velutipes juice was excess 10%, the TA value increased slowly, while the laetobacillus decreased slowly. The content of amino acids of yogurt, with juice 10% adding, was excess 12% than the controlled sample. It was concluded that the flammulina velutipes juice was able to promote the growth of lactobacillus and inhibit the post--acidification of yogurt, and the yogurt with flammulina velutipes juice has high nutritional value.关键词
金针菇/汁酸奶/发酵特性/乳酸菌Key words
Flammulina Velutipes/Yogurt/Fermentation property/Lactobacillus分类
轻工纺织
