荸荠保健酸奶的研制  

Study on and preparation of chufa healthcare yoghurt

作　　者：南亚[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《饮料工业》2008年第2期23-25,共3页Beverage Industry

摘　　要：以荸荠和鲜牛乳为主要原料,配以蔗糖和稳定剂,使用保加利亚乳杆菌和嗜热链球菌混合菌种发酵,制成风味独特、营养丰富的保健饮品。通过正交试验优选出最佳发酵工艺条件为:接入4%的保加利亚乳杆菌和嗜热链球菌(1∶1),在42℃下发酵5h,后发酵时间为20h。In the study, a new healthcare drink with special flavour and abundant nutrients was produced from chufa and fresh milk as the main materials, with the addition of sugar and stabilizers and by fermentation with mixed Lactobacillus bulgaricus and Streptococcus thermophilus. Through orthogonal experiments, the optimum fermentation conditions were determined as follows： 4% Lactobacillus bulgaricus and Streptococcus thermophilus（ 1：1 ）, fermentation at 42℃ for 5 h, and post-fermentation for 20 h.

关 键 词：荸荠 保健酸奶 混合发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]