南瓜保健酸乳的研制

Research of pumpkin acidophilus milk

本试验主要研究以优质南瓜和鲜牛乳为原料,以嗜热链球菌和保加利亚乳杆菌按1:1比例的固体发酵剂进行乳酸发酵的生产工艺。经L9(34)正交试验方法得出制备南瓜酸乳的最佳工艺条件为:南瓜汁5％,鲜牛乳25％,蜂蜜2％,蔗糖6％,发酵剂4％,发酵温度42℃,发酵时间6小时。

Select the superior pumpkin and fresh milk as the materials. The technology research of fermenting aci-dophilus milk by Streptococcus thermothilus and Lactobacillus bulgaricus. The optimum fermented acidophilus milk is: the amount of pumpkin juice 5 percent, the amount of fresh milk 25 percent, the amount of honey 2 percent, the amount of sugar 6 percent, the amount of inoculation 4 percent ,1:1 for the reaction of Streptococcus thermothilus to Lactobacillus bulgaricus, temperature 421,6 hours of fermenting.