Study on fermentation process of Dictyophora echinovolvata yogurt

Abstract

Adding edible fungus fruiting body or its extract to fermented yogurt can promote the growth of lactic acid bacteria in yogurt, increase the total number of lactic acid bacteria in the finished product, give the product special flavor, and have higher nutritional value and new health effects. Taking Dictyophora echinovolvata and fresh milk as the main raw materials, the fruit bodies of the D. echinovolvata were subjected to beating treatment, and the D. echinovolvata yogurt was prepared through fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus. The research was conducted on the ratio of D. echinovolvata juice, and the sensory evaluation was used as an index to evaluate the fermentation parameters of D. echinovolvata yoghurt. Single factor experiments and orthogonal experiments were conducted to obtain the results of the effects on the quality of D. echinovolvata yogurt products. The results show that the main and secondary factors affecting the sensory quality of the finished product of Acanthopanax quinquefolium yogurt are: inoculation amount> fermentation time> proportion of D. echinovolvata juice and fresh milk > fermentation temperature, the optimal fermentation of D. echinovolvata yogurt The process conditions are 1: 5 ratio of fungus juice to fresh milk, 3% inoculation amount, fermentation time of 4.5 h, and fermentation temperature of 43°C. At this time, the quality of D. echinovolvata yogurt is the best. The produced yogurt has the best sensory indicators such as taste, color and luster, and has a special fragrance of D. echinovolvata.