提高双歧杆菌酸奶中双歧杆菌数量的研究  

Study on Increasing Bifidobacteria Quantity in Yoghurt

作　　者：谢继志[1] 罗珍兰[1] 田家政 杨春芬 葛庆丰[1] 

机构地区：[1]扬州大学农学院食品科学系

出　　处：《中国乳品工业》1997年第5期8-12,共5页China Dairy Industry

摘　　要：本研究以脱脂牛奶作为培养基，用经耐氧驯化的双歧杆菌及酸奶混合菌，比较了３种不同的工艺产品在不同的保存期内（１～１５天）对双歧杆菌数量的影响。实验结果表明，３种菌混合发酵工艺在制作中较为简单，工艺Ⅰ产品在１～９天保存期内的双歧杆菌数为７．０×１０８～７．６×１０８ｃｆｕ／ｍｌ；工艺Ⅱ为６．６×１０８～７．３×１０８ｃｆｕ／ｍｌ。而双歧杆菌发酵乳与酸奶按１∶２（Ｖ／Ｖ）比例混合的生产工艺Ⅲ产品中双歧杆菌数量最高，在１～１５天的保存期内可达６．８×１０８～９．４×１０８ｃｆｕ／ｍｌ。Yoghurt culture and oxygen tolerated bifidobacteria were cultured in the reconstituted skim milk. Compared the influence of three technology types on bifidobacteria quantity of products within 1～15 days in cold stored condition.The experiment result showed in technology Ⅰand Ⅱ,mixed three strains fermentation is more simple,the number of bifidobacteria is 7 0×10 8～7 6×10 8cfu/ml and 6 6×10 8～7 3×10 8cfu/ml respectively in products,but the mixed milk of bifidobacteria cultured milk and yoghurt (volume ratio 1∶2),which is produced by technology Ⅲ, the level is 6 8×10 8～9 4×10 8cfu/ml.

关 键 词：混合菌 双歧杆菌 酸奶 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS252.42[轻工技术与工程—食品科学与工程]