益生元、益生菌微生态制剂对发酵乳发酵特性的影响

Effects of Probiotics and Probiotics on the Fermentation Characteristics of Fermented Milk

研究益生元姬松茸多糖对发酵乳发酵特性的影响,试验组添加姬松茸多糖与益生菌复合培养制备的发酵剂,对照组为益生菌发酵剂,通过试验组与对照组对发酵乳的活菌总数,黏度,pH值检测发现,在4周储藏期内试验组发酵乳的黏度值,活菌总数要高于对照组,可知姬松茸多糖对发酵乳的发酵特性产生影响,符合益生元标准,可用于生产发酵乳。

Research prebiotics kyi tricholoma matsutake polysaccharide on fermented milk fermentation characteristics and the effect of experimental group add kyi tricholoma matsutake polysaccharide with probiotics composite culture starter,the control of probiotic yeast,through the experimental group and control group total number of living bacterium of fermented milk,viscosity,pH value detection found that in four weeks viscosity value of fermented milk storage period test group,the total number of living bacterium is higher than the control group,shows her tricholoma matsutake polysaccharide fermentation characteristics of fermented milk,composite prebiotics standards,can be used in the production of fermented milk.