Title: Production technology of shiitake mushrooms yogurt
Abstract: With shiitake mushroom broth and milk powder as raw material supplemented with sugar,spices and stabilizer,Lactobacillus bulgaricus and Streptococcus thermophilus were used for lactic acid fermentation.The optimum ratio of the main raw materials for shiitake mushroom yogurt drinks and the optimal fermentation technology were established based on an orthogonal test.The results showed that the optimum formula for the volume fraction was respectively 35% shiitake mushroom broth,2% milk powder,8% sugar and 0.4% stabilizer.The optimal fermentation temperature and time were 42 ℃ and 4.5 h,respectively.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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