麦胚酸奶的研制  

Development of A Wheat Germ Yogurt

作　　者：姚明兰[1] 吴定[1] 万幸[1] 邢冠男[1] 张丽莉[1] 路桂红[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品科学》2009年第16期299-301,共3页Food Science

基　　金：江苏省教育厅高校高技术产品发展项目(JHD04-003)

摘　　要：对麦胚酸奶的制作工艺进行研究。从市场销售的发酵酸奶中分离、纯化发酵麦胚酸牛乳菌种——唾液链球菌嗜热亚种、德氏乳杆菌保加利亚亚种。麦胚酸奶工艺配方:脱脂奶粉6g、麦胚粉4～5g、白砂糖6g、蒸馏水100ml、德氏乳杆菌保加利亚亚种2ml、唾液链球菌嗜热亚种2ml。按照配方制备发酵液在37℃发酵7h,可获得风味、口感较好的麦胚酸奶。In order to achieve the scientific and rational nutrition matching, a wheat germ yogurt was developed using Lactobacillus delbrueckii subsp, bulgaricus and Streptococcus salivaricus subsp, thermophilus isolated and purified from a commercial yoghurt branded ＂Weigang＂. A product with nice flavor and taste could be obtained by adding 2 ml of Lactobacillus delbrueckii subsp.bulgaricus and 2 ml of Streptococcus salivaricus subsp, thermophilus to a mixture of 6 g of skimmed milk powder, 4 -- 5 g of wheat germ powder, 6 g of sugar and 100 ml of distilled water for fermentation at 37 ℃ for 7 h.

关 键 词：麦胚酸奶工艺 唾液链球菌嗜热亚种 德氏乳杆菌保加利亚亚种 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]