共固定化复合菌种混合发酵枣汁酸奶工艺研究  

Study on Mixed Fermentation of Jujube Juice Yogurt with Co-immobilized Multi-microorganisms

作　　者：陶静[1] 孙新城[1] 张凯锋[1] 梁鹏娟 何培新[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2014年第11期70-73,共4页The Food Industry

摘　　要：以枣汁和鲜牛奶为主要原料,共固定化混合乳酸菌进行发酵,研制出具有浓郁枣香和乳香风味的双重营养与保健作用的枣汁酸奶。试验结果表明,最佳工艺条件为:共固定化复合菌种为保加利亚乳杆菌、嗜热链球菌与嗜酸乳杆菌的等比例混合菌,发酵时间为8h,接种量为7%,红枣汁与鲜牛乳的体积比为3:10,蔗糖添加量为5%,海藻酸钠溶液的浓度为2.0%。混合调配成的枣汁酸奶具有特殊的营养功效,同时还具有发酵乳的独特风味,对提高农产品的附加值具有十分重要的现实意义。Using jujube juice and fresh milk as raw materials, the nutritious and healthy yogurt with fragrance of strong and frankincense were produced through fermentation by co-immobilized multi-microorganisms. The results showed that the optimum fermentation technology was that immobilized mixed bacteria Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and other mixing ratio, fermentation time was 8 h, 7% inoculums, the ratio of jujube juice to fresh milk 3：10, sucrose reached 5%, the concentration of sodium alginate solution of 2.0%. This jujube juice yogurt has special nutritional efficacy, with unique flavor of fermented milk. Meanwhile, it improves the added value of agricultural products, which is of great practical significance.

关 键 词：枣汁酸奶 固定化细胞 乳酸菌 多菌种 混合发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]