Abstract: Based on the principle of Box-Behnken design,response surface methodology(RSM) was applied for the optimization of the formula of Ganoderma lucidum-Pleurotus yogurt.Four factors and three levels of response surface experiments were designed according to the single factor experiment.The result showed that the optimal formula of the yogurt were obtained as follows: the inoculation ratio of Str to Lac was 1.17∶ 1,additive proportion of zymotic fluid of Ganoderma lucidum to Pleurotus was 2.24∶ 1 and accounted for 20%,amount of CMC was 0.21%,fermentation temperature was 41℃.Under these optimal conditions,the Ganoderma lucidum-Pleurotus yogurt with superior quality was obtained.In the yogurt with the submerged culture filtrate of fungal,the count of lactic acid bacteria was up to 108 cfu/mL,which was significantly higher than the control yogurt(107 CFU/mL).The acidity and WHC also were increased.Protein was degraded more fully.The content of amino acids was increased significantly.The content of polysaccharide was significantly higher than that in the control yogurt.The levels of Butanedione and acetaldehyde were higher than those in the control yogurt.
李靖,陈伟,程芳,等. 灵芝-白灵菇酸奶配方的优化及其营养成分分析[J]. 食品与发酵工业, 2012, 38(06): 122-127.
Li Jing,Chen Wei,Cheng Fang,et al. Optimization of Formula of the Ganoderma lucidum-Pleurotus Yogurt by Response Surface Methodology and Nutrient Analysis[J]. Food and Fermentation Industries, 2012, 38(06): 122-127.
2012, Vol. 38 
