凝固型酸牛奶发酵剂的筛选及应用  

Screening and application of set yogurt starter

作　　者：梅芳 乔成亚 李海燕 孙卓 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业有限公司,上海200436

出　　处：《中国酿造》2014年第5期49-52,共4页China Brewing

基　　金：国家“十二五”科技支撑计划课题(2013BAD18B01;2012BAD12B08)

摘　　要：选取3种酸牛奶发酵剂SVV-A,SVV-B和09C-D,制成凝固型酸牛奶。通过单因素和正交试验确定了最佳发酵剂和制备工艺:发酵剂为SVV-B,发酵温度为37℃,蔗糖添加量为8%。在此条件下发酵的凝固型酸牛奶酸度为93°T,活菌数可达5.8×107CFU/mL,口感清爽,酸甜适口,质地均匀。Starters of SW-A, SVV-B and 09C-D were selected to make set yogurt. The optimum processing technology was determined by single factor experiment and orthogonal experiment as follows： starter SVV-B, fermentation temperature 37℃, sucrose addition 8%. Under these conditions, the acidity of the set yogurt was 93°T, and the number of live bacteria was 5.8 × 10^7 CFU/ml. The texture of the set yogurt was smooth and the taste was clean with sour and sweat taste.

关 键 词：凝固型酸奶 发酵剂 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]