胡萝卜酸乳发酵工艺条件的研究  

Study on the Fermentation Conditions of Carrot Juice Yoghurt

作　　者：刘燕 王斌 

机构地区：[1]昊元生物产业(集团)有限公司,重庆404000

出　　处：《食品与发酵科技》2009年第3期46-49,共4页Food and Fermentation Science & Technology

摘　　要：将生产性能优良的保加利亚乳杆菌和嗜热链球菌按1:1的比例配伍,以新鲜胡萝卜汁、脱脂奶粉、白砂糖为主要原料,进行乳酸发酵。试验结果表明,胡萝卜汁用量为25%,白砂糖添加量为7%,接种量为4%,在温度为42℃的条件下,发酵4h,可获得具有良好的风味、色泽鲜亮、营养丰富的胡萝卜酸乳。Carrot juice yoghurt fermented by Lactobacillus bulgaricus and Streptococcus thermophilus （proportion was 1：1） using carrot juice, defatted reconstructed milk and sugar as the main materials. The results showed that the best technology condition was that 25%carrot juice.7%sugax amount, 4% inoculation amount, fermentation 4 hours under 42℃. The final product of carrot juice yoghurt has good taste, bright color and rich nutrition.

关 键 词：胡萝卜酸乳 乳酸菌 发酵条件 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]