干酪乳杆菌发酵酸乳生产工艺优化  

Optimization Technology of the Production of Lactobacillus casei Yoghurt

作　　者：张杰[1] 郗宏波[1] 苏贺靖[1] 王艳萍[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2013年第7期88-91,共4页Food Research and Development

摘　　要：以从日本传统酸奶中分离选育出的优质干酪乳杆菌作为试验菌种。通过单因素试验和正交试验确定最佳发酵工艺条件。结果表明:嗜热链球菌、保加利亚乳杆菌、干酪乳杆菌配比为1∶1∶2;接种量为5%;发酵温度37℃;乳固体含量12%为最佳参数组合。Lactobacillus casei which was separated and identified from the Japanese traditional yoghurt was taken as the test strains. By the single factor experiments and orthogonal tests to determine the best fermentation conditions, the results showed that the best fermentation parameter combination was the ratio of Streptococcus thermophilus ： Lactobacillus bulgaricus ：Lactobacillus casei of 1：1：2, inoculated quantity of 5 %, fermentation temperature of 37℃ , milk solid content of 12 %.

关 键 词：干酪乳杆菌 发酵酸乳 工艺优化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]