本试验以金针菇浸提液与鲜奶混合为主要原料进行发酵制得凝固型酸奶,对其乳酸菌数进行测定,并通过正交试验,确定出金针菇酸奶的最佳工艺配方.结果表明,金针菇浸提液可明显提高乳酸菌总数,并提高产品品质.金针菇酸奶最佳工艺配方为浸提液添加量10％,发酵剂接种量4％,加糖量7％,发酵时间4h.

The process of Flammulina velutipes yogurt were optimized by orthogonal test. The results showed that after mingling the juice of Flammulina velutipes and milk, coud significantly increase the total number of Lactobacillus, adding 10% extract of Flammulina velutipes, sugar 7%, yogurt inoculation 4%, under 41℃, the better quality Flammulina velutipes yogurt could be obtained after fermenting 4h.