| 凝固型双歧杆菌酸奶的研制 |
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| 引用本文： | 李亚蕾.凝固型双歧杆菌酸奶的研制[J].保鲜与加工,2008,8(3):38-41. |
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| 作者姓名： | 李亚蕾 |
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| 作者单位： | 宁夏大学农学院,银川,750021 |
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| 摘 要： | 对凝固型双歧杆菌酸奶的生产工艺进行了研究。通过试验，确定采用分步发酵法生产酸奶最佳工艺条件为双歧杆菌发酵剂接种量5％、蔗糖8％、39℃条件下培养8h后，接入接种比例为1：1、接种量为4％的保加利亚乳杆菌、嗜热链球菌混合发酵剂，42℃条件下培养3h。在此工艺条件下生产的酸奶风味纯正，凝乳状态良好，双歧杆菌活菌数达3．9×10^8cfu／mL、酸度96°T、乙醛含量16．90mg／L，可以4℃条件下保存6天。
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| 关 键 词： | 酸奶 双歧杆菌 发酵 |
| 文章编号： | 1009-6221(2008)03-0038-04 |
| 修稿时间： | 2007年11月27 |
Preparation of Yoghurt of Lactobacillus Bifidus |
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| LI Ya-lei.Preparation of Yoghurt of Lactobacillus Bifidus[J].Storage & Process,2008,8(3):38-41. |
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| Authors: | LI Ya-lei |
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| Institution: | LI Ya-lei (Agricultural College in Ningxia University, Yinchuan 750021, China) |
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| Abstract: | The Lactobacillus bifidus yoghurt fermentation technology was study in the paper. The batch inoculation method was adopted during fermentation process. The optimal fermentation technology was as follows： 5% L. bifidus culture was inoculated in skim milk containing 8% sucrose. After fermented for 8 h at 39℃, the 4% mixed culture of 1：1 ratio ofLactobaciUus bulgaricus and Streptococcus thermophilus was inoculated again, and fermentation continued for the other 3 h at 42 ℃. The semisolid products appeared excellent flavor. The viability ofL. bifidus reached to 3.9×10^8/mL the acidity of products is 96°T, and the aldehyde content is 16.90 mg/L. It could be preserved for 6 days at 4℃. |
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| Keywords: | yoghurt Lactobacillus bifidus fermentation |
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