| 植物乳杆菌酸奶的加工工艺参数优化研究 |
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| 引用本文： | 李霞,于长青.植物乳杆菌酸奶的加工工艺参数优化研究[J].农产品加工．学刊,2010(12). |
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| 作者姓名： | 李霞 于长青 |
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| 摘 要： | 为了得到富含植物乳杆菌酸奶的加工工艺参数,采用正交试验设计方法优化酸奶的工艺参数。以感官评价为指标,通过极差分析,确定最佳加工工艺参数为:嗜热链球菌、保加利亚乳杆菌、植物乳杆菌配比为1:1:2,接种量为5%,发酵温度为39℃,发酵时间为7 h。
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| 关 键 词： | 酸奶 植物乳杆菌 优化工艺参数 感官评定 |
Optimization of Process Parameters of Lactobacillus Yoghourt |
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| Li Xia,Yu Changqing.Optimization of Process Parameters of Lactobacillus Yoghourt[J].Nongchanpin Jlagong.Xuekan,2010(12). |
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| Authors: | Li Xia Yu Changqing |
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| Abstract: | In order to get the processing technology parameters of Yoghourt,parameters of yoghourt are optimizated by orthogonal experimental design.Taking sensory evaluation as indicators,the optimum processing parameters are determined by a mathematical model that ratio of streptococcus thermophilus and lactobacillus bulgaricus and Lactobacillus plantarum is 1:1:2,inoculum size 5%,fermentation temperature 39 ℃,fermentation time 7 h. |
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| Keywords: | yoghourt Lactobacillus plantarum optimization of technology parameters sensory evaluation |
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