蕨根复合发酵型酸奶的研制  

Study on the bracken root acidophilus milk

作　　者：段鸿斌[1] 张孔海[1] 

机构地区：[1]信阳农业高等专科学校生物技术系,河南信阳464000

出　　处：《信阳农业高等专科学校学报》2010年第2期127-128,共2页Journal of Xinyang Agricultural College

摘　　要：利用双歧杆菌和乳酸菌对蕨根汁与脱脂牛乳的混合液进行复合发酵,正交实验确定了最佳原料配比,同时对发酵温度和发酵时间等条件进行了研究,研制成具有蕨根独特风味的发酵型保健酸奶。The mixture ratio of the bracken root acidophilus milk,being made of bracken root juice,degreasing milk,degreasing milk powder and sugar and fermented by Bifidobacterium and Lacidophilus,was optimized by orthogonal design experiment.Meanwhile the ferment condition such as temperature and time is also determined.As a result,a kind of fermentation health care drink with unique flavor of bracken was presented.

关 键 词：蕨根 脱脂牛乳 双歧杆菌 乳酸菌 发酵 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]