活性益生菌羊奶粉干混工艺及保藏特性研究  

Dry-blending technology and storage properties of goat's milk powder containing activated probiotics

作　　者：严佩峰[1] 李建芳[1] 桑大席[1] 豆成林[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,信阳464000

出　　处：《食品科技》2012年第6期95-97,共3页Food Science and Technology

摘　　要：通过实验确定了羊奶粉中添加嗜酸乳杆菌的适宜干混工艺条件:混料间温度低于28℃,相对湿度应低于55%,混料时间低于25min。并作了相应的贮藏试验,保证了活性羊奶粉的贮藏稳定性。This test studied on dry-blending technology and storage properties of goat＇s milk powder containing activated Lactobacillus Acidophilus. The result showed that the best dry-blending technology was the mixing room＇s temperature 28 ℃, its RH 55% and mixing time 25 min; and that activated goat＇s milk powder had better storage stability.

关 键 词：活性羊奶粉 嗜酸乳杆菌 干混工艺 保藏特性 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]