嗜酸乳杆菌发酵乳饮料的研究与开发  

Development and Study of New Fermented Milk Drink with Lactobacillus acidophilus

作　　者：刘刚[1] 郑睿行[1] 郑春亮[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《乳业科学与技术》2008年第4期183-185,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：研究和开发了一种嗜酸乳杆菌发酵乳饮料。对嗜酸乳杆菌单菌发酵和与保加利亚乳杆菌、嗜热链球菌的混菌发酵工艺进行了研究,确定了最佳混合菌种组合比为2:1:1。同时对工艺条件及稳定性影响因素进行了研究,得出活菌型最佳发酵终点为90-95°T,灭菌型最佳发酵终点为75-80°T;通过正交试验确定稳定剂的最佳组合配方。对活菌型产品进行了4℃下,18d的储藏试验,产品中的嗜酸乳杆菌的活菌数大于1×106cfu/mL。New fermented milk drinks with Lactobacillus acidophilus was studied. It studied the fermentation technology through single fermentation of L. acidophilus and its mixed fermentation with L. bulgaricus and S. thermophilus, and the optimal composition of culture was determined as L：B：S=2：1：1. The technology conditions of fermented milk drink and key factors which influenced the stability of drink were discussed. The optimal fermented terminals of active drink and sterilized drink were determined as 90-95 °T and 75-80 °T respectively. The optimal stabilizers composition was determined. At last, the storage test of active drink was also carried out under the 4 ℃, and the storage period was 18 days. The result was that the number of active Lactobacillus acidophilus in active fermented milk drink was beyond 10^6 cfu/mL.

关 键 词：嗜酸乳杆菌 发酵 乳饮料 稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]