低温发酵酸乳的研究  

Low temperature fermentation for a long time research of yogurt

作　　者：邵辉[1] 王剑飞[2] 杨玉琢[2] 

机构地区：[1]黑龙江农业工程职业学院,哈尔滨150088 [2]黑龙江省乳品工业技术开发中心,哈尔滨150028

出　　处：《中国乳品工业》2015年第4期36-38,58,共4页China Dairy Industry

摘　　要：选择保加利亚乳杆菌与乳酸乳球菌复配研制低温发酵酸乳,通过单因素、L9(34)正交实验研究,以风味、后熟及贮藏酸度、活菌数量为产品指标确定发酵条件。结果表明:低温发酵酸乳的最佳发酵工艺为保加利亚乳杆菌与乳酸乳球菌按照1∶4比例混合,接种4%,35℃下发酵10 h。this study choose Bulgaria lactobacillus is developed with lactic acid milk coccus to low temperature fermentation yogurt, by single fac tor and L_9 （3^4） orthogonal experiment research, with flavor, after ripening and storage acidity, number of living bacterium fermentation condi tions were determined for the product indicators. The results show that the optimal fermentation technology of low-temperature fermenta tion yogurt for Bulgaria lactobacillus mixed with lactic acid milk coccus by 1：4 ratio, inoculation 4%, 35℃ fermentation under 10 h.

关 键 词：低温发酵 酸度 后熟 活菌数 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程] TS254[轻工技术与工程—食品科学与工程]