开菲尔粒在榛子乳中的发酵特性研究  

Research on Fermentation Characteristics of Kefirgrains in Hazelnut Milk

作　　者：黄慧福[1] 王锡香[2] 

机构地区：[1]曲靖师范学院资源与环境科学学院曲靖特色食品研究所,曲靖655011 [2]通化师院分院,通化134001

出　　处：《食品工业》2011年第4期1-4,共4页The Food Industry

摘　　要：研究开菲尔粒在榛子乳中的发酵特性,为研制开菲尔粒榛子乳奠定基础。将驯化好的开菲尔粒接种到原料榛子乳培养基中,研究开菲尔粒在不同榛子乳培养基浓度、开菲尔粒接种量、乳糖量、发酵时间及温度下的发酵特性。结果显示:将驯化好的开菲尔粒按5%的接种量接种到榛子乳(1︰7,2%的乳糖)培养基中,23℃恒温发酵18 h,发酵效果良好。Fermentation characteristics of kefirgrains in hazelnut milk was studied to lay the foundation for kefirgrains hazelnut milk.The domesticated kefirgrains were inoculated into material hazelnut milk to study the fermentation characteristics of kefirgrains in different concentration of hazelnut milk,inoculum concentration of kefirgrains,lactose,fermentation time and temperature.Result showed that it had an better fermentation effect that 5% domesticated kefirgrains were inoculated into material hazelnut milk（1：7,2% lactose） to ferment for 18 h at 23℃.

关 键 词：开菲尔粒 榛子乳 发酵特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]