新型酸奶发酵剂的研究  

Studies on New Type Yogurt Starters

作　　者：吕兵[1] 张国农[1] 肖光辉 

机构地区：[1]无锡轻工大学,无锡214036 [2]龙丹集团阿城分厂,阿城150300

出　　处：《中国乳品工业》1999年第5期9-11,16,共4页China Dairy Industry

摘　　要：研究了具有不同粘度、风味和保健功能的新型酸奶发酵剂。首先通过对专用酸奶菌种嗜热链球菌和保加利亚乳杆菌不同菌株的组合筛选，优选出具有不同粘度和风味类型的３ 种组合；其次，酸奶的疗效保健作用来源于嗜酸乳杆菌，通过研究缓冲盐、生长促进物质对该菌生长的影响，确定了适宜的培养基成分和发酵剂中菌种的配比。用此发酵剂制得的酸奶品质令人满意。New type starters of health-promoting yogurt with various viscosity and flavor were studied in this paper. Firstly, three groups which formed viscosity-flavor series were selected from special yogurt strains-Lactobacillus bulgaricus and Sptreptococcus thermophilus.Secondly, the healthy image of yogurt is because of Lactobacillus acidophilus, through the studies on effect of buffer, bios and other conditions to the growth of L.acidophilus. Optimal composition of medium and radio of strains were determined. The yogurt made from the culture starters are satisfied.

关 键 词：酸奶发酵剂 粘度 风味 保健 发酵剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]