文档介绍：:..杏鲍菇酸奶的研制摘要:本试验以鲜牛乳为主要原料,添加杏鲍菇菌汁进行乳酸发酵制成保健酸奶,通过单因素试验和正交试验确定出最佳配方,结果表明菌汁添加量15%、蔗糖用量7%、接种量、,产品的风味和组织状态较好,色泽微黄,酸甜适中,口感细腻,具有杏鲍菇特有的清香味和淡淡的乳香味,同时具有一定的保健功效。关键词:杏鲍菇;酸奶;保健食品DevelopmentofaSanitarianSourMilkwithPleurotuscryngiiQuelAbstract:Inthisexperiment,,%,canesugarwas7%,inoculationquantitywas4%,,sweetandsour,:Pleurotuscrvngii;sourmilk;health-carefood;目录前言………………………………………………………………………………………11材料与设备……………………………………………………………………………………………………………………………………………………………………………………………………………………32工艺方法及要点…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………43结果与分析…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………84讨论……………………………………………………………………………………95结论……………………………………………………………………………………10参考文献…………………………………………………………………………………11致谢………………………………………………………………………………………12前言杏鲍菇[Pleurotuseryngii(.)Quel]又名刺芹侧耳,隶属于真菌门、担子菌纲、伞菌目、侧耳科、侧耳。杏鲍菇的子实体单生或群生,菌盖宽2-12cm,初呈拱圆形,后逐渐平展,成熟时中央浅凹至漏斗形,表面有丝状光泽,平滑、干燥、细纤维状,幼时盖缘内卷,成熟后呈波浪状或深裂,因其子实体具杏仁香味和菌肉肥厚似鲍鱼而得名