固定化乳酸菌制备酸奶  

Preparation yoghurt by immobilized lactic acid bacterium

作　　者：余冬生[1] 张修世[1] 杨玲[1] 

机构地区：[1]安徽工程科技学院生化工程系,安徽芜湖241000

出　　处：《中国乳品工业》2003年第5期17-19,共3页China Dairy Industry

摘　　要：通过游离乳酸菌和固定化乳酸菌的凝乳实验,证明固定化乳酸菌适合制备酸奶。乳酸发酵体系的单一因素和正交实验确定了发酵制备酸奶的最佳工艺条件:每100mL牛乳中添加20g固定化乳酸菌;添加8%(质量分数)蔗糖;培养温度42℃。Immobilized lactic acid bacterium have been proved to suit to prepare yoghurt by coagulated yoghurt experiments of free and immobilized lactic acid bacterium.Single factors and orthogonal experiments of lactic acid fermentation system determined optimum technology condition to prepare yoghurt by fermentation:added 20 g immobilized lactic acid bacterium/100 mL milk;added 8% sugar;culture temperature 42 ℃。

关 键 词：固定化乳酸菌 酸奶 发酵工艺 发酵动力学 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]