驼酸奶发酵工艺影响因素及优化策略  

Influencing Factors and Optimization Strategies of Fermentation Process of Camel Yogurt

作　　者：齐艳玲[1] QI Yanling(Inner Mongolia Business&Trand Vocational College,Hohhot 010070,China)

机构地区：[1]内蒙古商贸职业学院,内蒙古呼和浩特010070

出　　处：《食品安全导刊》2024年第31期131-133,共3页China Food Safety Magazine

基　　金：阿拉善盟科技计划项目(AMKJ2023-04)。

摘　　要：驼酸奶是一种以驼奶为原料经过发酵而制成的乳制品,营养价值较高。微生物种群、发酵温度和时间、原料处理、发酵环境等因素会影响驼酸奶的风味、质地和营养成分等。选择适宜的菌株,合理控制发酵时间与温度,优化原料处理,保证发酵环境清洁、卫生等,能够显著提升驼酸奶的风味和营养价值。未来,随着技术的不断进步,驼酸奶发酵工艺将得到进一步优化,从而为其大规模生产和市场推广奠定坚实基础。Camel yogurt is a kind of dairy product made from camel milk through fermentation,which has high nutritional value.Microbial population,fermentation temperature and time,raw material treatment,fermentation environment and other factors will affect the flavor,texture and nutritional composition of camel yogurt.The flavor and nutritional value of yoghurt can be significantly improved by selecting suitable strains,reasonably controlling fermentation time and temperature,optimizing raw material treatment,and ensuring the fermentation environment is clean and hygienic.In the future,with the continuous progress of technology,the fermentation process of camel yogurt will be further optimized,thus laying a solid foundation for its large-scale production and market promotion.

关 键 词：驼酸奶 发酵工艺 微生物 原料处理 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]