发酵山药酸奶的研究  

Studies on the Fermented Sour Milk with Chinese Yam Syrup

作　　者：檀子贞[1] 王红育[1] 吴雅静[1] 

机构地区：[1]海军后勤学院

出　　处：《中国乳品工业》1999年第4期11-13,共3页China Dairy Industry

摘　　要：本研究是将山药去皮、切片、护色、粉碎、糖化、均质后和牛奶混合，将嗜热链球菌和保加利亚乳杆菌以１∶１混合作为发酵剂进行乳酸发酵，用Ｌ９（３４）正交试验得出最佳配料组合。This study was conducted to mix milk with Chinese yam syrup formed after Chinese yam was peeled, cut into slices, protected from browning reaction, crushed, saccharified and homogenized,and then make lactic acid fermentation wioth 1∶1 of Streptococcus thermophilus and Lactobacillus bulgaricus as mixed starter culture . The optimum prescription for fermentation was selected by orthogonal experiment L 9 (3 4 ). Finally, a fermented sour milk with tastiness of Chinese yam was developed.

关 键 词：乳酸发酵 配料 山药酸奶 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]