Testing the nutrition and the physical and chemical characteristic of different yogurt,it is best accession of the filtrate: the portion of Lentinus edodes is 3 and Hericium erinaceus 4.

• 同时检测不同比例发酵滤液添加量所制得的酸乳的营养和理化特性,选择出了最佳比例的滤液添加量,即香菇滤液添加量以3份较好,而猴头菌则以4份滤液添加量最佳。