家庭型酸奶工艺的探究  

Making of Family Set Yoghurt

作　　者：马超颖[1] 石洪凌[1] 姜海君[1] 

机构地区：[1]唐山师范学院生命科学系,河北唐山063000

出　　处：《唐山师范学院学报》2009年第5期55-57,共3页Journal of Tangshan Normal University

摘　　要：讨论了家庭型酸奶制备的基本工艺条件,分析了接种量、加糖量和发酵温度等发酵条件对酸奶质量的影响,同时对发酵剂的选择、连续转接后发酵剂的发酵力变化、连续转接酸奶的质量等问题作了研究。结果表明:家庭型酸奶制备时的发酵条件以接种量为7%、加糖量为5%为宜;室温达30℃左右即可满足家庭条件下酸奶发酵成功所需的温度;尽管连续转接后发酵剂的发酵力并没有明显降低的趋势,但连续转接酸奶的质量却有所下降。The basic methods of making family yogurt were discussed, and the factors affecting the quality of yogurt were analyzed, which included inoculum concentration, adding of sugar and fermetltation temperature .It also studied the selection of a starter, discussed the change of fermenting power and the quality of yogurt after continuous culture. The results indicated that, when 7% starter and 5% sugar were added while brewing, good quality yoghurt could be expected. When the temperature was up to 30℃, yoghurt could be fermented in family. The fermenting power of a starter had little change after continuous brewing, while the quality of yogurt had declined accordingly.

关 键 词：酸奶 接种量 发酵温度 发酵力 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TU241.1[轻工技术与工程—食品科学与工程]