益生菌发酵羊乳工艺的研究  

Development of goat milk fermentation technology with mixed culture consisting of probiotics

作　　者：王银[1] 葛萍[1] 白莉圆 栗小慧 董玉珊[1] 任子钰 张富新[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国乳品工业》2017年第1期54-56,64,共4页China Dairy Industry

基　　金：陕西省重大科技成果转化引导专项(2016KTCG01-12)

摘　　要：以羊乳为原料,研究了益生菌羊乳发酵中益生菌种类、益生菌与普通酸奶发酵剂配比及发酵条件对发酵乳酸度、黏度、总乳酸菌数和益生菌数的影响。结果表明,采用副干酪乳杆菌01(LP-01)作为发酵剂,当副干酪乳杆菌01与普通酸奶发酵剂YO-MIX883按3∶1配合,添加量为2%,发酵温度为37℃,发酵时间为36~48 h时,发酵乳酸度和黏度较大,总乳酸菌数和益生菌数较高。The influence of probiotics species, strains ratio of starter cultures and fermentation condition on the acidity, viscosity and the total number of Lactic add bacteria and probiotics in fermented milk were researched. The results showed that using Lactobadllus paracasei-01 as starter, when the ration of Lactobacillus paracasei-01 with YO-MIX883 was 3 ： 1, amount of mixed starter was 2%, fermented temperature was 37 ℃, fer- mented time was 36-48 h, the acidity, viscosity and the total number of lactic acid bacteria and probiotics in goat milk were higher.

关 键 词：益生菌 羊乳 发酵 酸度 黏度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]