地耳发酵酸奶的研制  

Study on Development of Nostoc commune Yoghurt

作　　者：李宏高[1] 南亚[1] 孙宏民[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：《食品科学》2008年第9期700-702,共3页Food Science

摘　　要：以地耳和鲜牛乳为主要原料加工调制发酵奶,在确定地耳和糖的添加量、不同菌种比例、稳定剂的选择的基础上,研究地耳发酵酸奶的生产工艺,通过正交试验优选出最佳发酵工艺条件。This study aimed to develop new health yoghurt made fxomNostoc commune and fresh milk. Based on the determination of amounts of Nostoc commune and sugar, ratio of Streptococcus thermophilus to Lactobacillus bulgaricus and proportion of compound stabilizers, the fermentation conditions of the Nostoc commune yoghurt were optimized by orthogonal test.

关 键 词：地耳 酸奶 最佳配方 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]