香菇菊粉酸奶的研制

Development of Shiitake Inulin Yogurt

摘要: 本研究以纯牛奶、香菇粉、菊粉等为原料，利用直投式酸奶发酵剂进行发酵，探究香菇粉添加量、菊粉添加量、白砂糖添加量、发酵剂添加量4个因素对酸奶感官品质的影响。在单因素实验的基础上，通过响应面试验对香菇菊粉酸奶的发酵工艺进行优化。最终所得香菇菊粉酸奶的最佳发酵条件为：以30 mL纯牛奶为基准，香菇粉添加量1.4%、菊粉添加量2.5%、白砂糖添加量2.3%、发酵剂添加量0.4%。按此工艺配制并在43℃恒温培养箱中发酵6 h，4˚C下后熟12 h，所得酸奶的品质和口感最佳，感官评分为88.9分，测得酸奶的酸度为74.7˚T，持水力为59.4%。研究结果可为香菇菊粉酸奶的生产提供理论参考。

Abstract: This study investigates the impact of four factors, namely the amount of shiitake powder, the amount of inulin, the amount of white sugar, and the amount of yogurt starter, on the sensory quality of yogurt. The raw materials used include pure milk, shiitake powder, and inulin. The fermentation process is carried out using a direct-set yogurt starter. Based on the single-factor experiments, the fermentation process of shiitake inulin yogurt is optimized through response surface experiments. The optimal fermentation conditions for shiitake inulin yogurt are as follows: using 30 mL of pure milk as a base, 1.4% shiitake powder, 2.5% inulin, 2.3% white sugar, and 0.4% yogurt starter. The yogurt is prepared according to this process and fermented at a constant temperature of 43˚C for 6 hours, followed by ripening at 4˚C for 12 hours. The resulting yogurt exhibits optimal quality and taste, with a sensory score of 88.9, an acidity of 74.7˚T, and a water-holding capacity of 59.4%. The findings of this study provide theoretical references for the production of shiitake inulin yogurt.