摘要:本文以棗汁、蟲草發(fā)酵液、全脂奶粉為主要原料，利用直投式菌種作為發(fā)酵劑，對(duì)凝固型蟲草大棗酸奶和攪拌型蟲草大棗酸奶的生產(chǎn)工藝進(jìn)行研究，凝固型蟲草大棗酸奶的最佳工藝參數(shù)為：棗汁添加量18%，蟲草發(fā)酵液添加量12%，白砂糖添加量9%，全脂奶粉添加量12%，復(fù)配穩(wěn)定劑添加量0.2%，殺菌方式90°C，15min，接種量0.2%，培養(yǎng)時(shí)間10h，培養(yǎng)溫度42°C，后熟時(shí)間12h；攪拌型蟲草大棗酸奶的最佳工藝參數(shù)為：全脂奶粉：水為1:7，棗汁添加量19%，蟲草發(fā)酵液添加量9%。本試驗(yàn)制得的酸奶色香味俱佳，口感細(xì)膩，酸甜爽口，凝乳狀態(tài)均勻，有濃郁的紅棗和蟲草風(fēng)味，而且具有一定的營(yíng)養(yǎng)保健功能，發(fā)展前景十分廣闊。

關(guān)鍵詞 棗汁；蟲草發(fā)酵液；凝固型；攪拌型

Abstract:In this paper, using date juice, Chinese caterpillar fungus fermentation liquid, whole milk powder as the main raw material, using DVS strain as fermentation agent, on the solidification type Chinese caterpillar fungus jujube yogurt and mixing type Chinese caterpillar fungus jujube yogurt production technology was studied, the solidified Cordyceps jujube yogurt optimum process parameters were: jujube juice volume 18%, Chinese caterpillar fungus fermentation liquid is added volume 12% in 9%, the quantity of sugar, milk powder added 12%, compound stabilizer added 0.2%, the sterilization method of 90 ° C, 15min, 0.2% inoculation quantity,  culture time 10h, culture temperature 42 ° C, ripening time 12h; mixing type Chinese caterpillar fungus jujube yogurt optimal technological parameters for: whole milk powder: water 1:7, jujube juice content 19%, addition of 9% cordyceps. This test prepared yogurt flavor, delicate taste, tasty and refreshing texture, uniform, rich red dates and Cordyceps flavor, but also has certain nutrition and health function, and very broad prospects for development.

Keywords  Jujube juice  Chinese caterpillar fungus fermentation liquid  Solidification type  Mixing type