Study On Fermentation Characteristic Of Mozzarella Cheese Whey And Process Technology Of Lentinula-Whey Fermenting Beverage

The fermentation characteristic of Mozzarella cheese Lentinula-whey and whey beverage process technology were studied. The fermentation characteristic includes the changes law of pH, acidity with time, the relationship between pH and time, the change of total counts of lactic acid bacterium with time and the best fermentation condition. The result as: Str.thermophilus and L.Bulgaricus(l:l)as starter, ferment at42℃for approximate8h, the pH of whey is about3.7-3.9.During the fermentation, the increase of lactic acid and the decrease of lactose content with time presented linear relationship. Whey acidity change with pH presented linear relationship also.A first power regress orthogonal design was adopted for studying the effect of temperature, solvent volume and extract time on polysaccharide content of extract. The result is100℃,25multiple0.1mol/L NaOH solvent and4hours for Lentinula.Add the extraction of Lentinula into Mozzarella cheese whey, the optimum proportion is2%, make products have peculiar flavor and fragrance of lactic acid ferment, have concurrently peculiar fragrance of Lentinula.In adjusting the candies and acid, sucrose is8%, the apple acid,tartaric acid,lactic acid, and citric acid are0.03%,0.01%,0.01%and0.05%respectively.By orthogonal test,this experiment found out the relation between stabilizers, emulsifiers and phosphates, defined the best mixed stabilizing and emulsifier for Lentinula-whey beverage. The result as:PGA0.2%、 CMC-Na0.25%、 high methoxyl pectin0.15%、 sodium pyrophosphate0.01%、citrate sodium0.01%、 sodium dihydrogenphosphate0.014%、 sodium tripolyhosphate0.01%、sucrose ester0.08%。Lentinula-whey fermenting beverage of this experimental study incorporates nutrition health care function of Lentinula and whey into a whole, which is a kind of ideal nutrition health food.