干酸奶发酵剂应用技术的研究

A Study on the Application of Dry Yoghurt Starter Powder

对干乳酸菌发酵剂的复水活化液组成、活化温度、活化时间和干剂用量等进行了研究。通过对发酵过程中酸度、pH值、乳酸菌菌数及发酵剂活力的测定,确定干酸奶发酵剂的复水活化条件与使用工艺为:以4%脱脂乳粉或4%乳清粉溶液作活化液,用量为每克干剂200～300mL,活化温度40～42℃,活化时间40～60min。活化后每克干剂可发酵酸奶25L,即干酸奶发酵剂对酸奶的使用量为十万分之四(W/V)。结果表明:将干酸奶发酵剂在适宜条件下活化后再投入使用,可提高干酸奶发酵剂的活性,减少发酵剂的用量,降低干酸奶发酵剂的使用成本。

The composition of the resuscitating liquid, activating time & temperature and the dosage of dry yoghurt starter powder added were studied. Through determination of the acid-base titration, pH value, the population of the bacteria and the activity of the starter, the activation conditions and the application parameter of dry yoghurt starter powder were obtained as follows 4% NFMS or 4% when powder was used as activating liquid, the dose was 200～300mL/g. The starter powder was resuscitated with the fermentation ability of 25L/g after activated at 40～42℃ for 40～60min. To produce 100,000 liters yoghurt, 4.0g dry yoghurt starter powder was needed. It was concluded that activation of the dry yoghurt starter powder under suitable conditions before utilization could improve the activity of the starter and cut its dosage so as to reduce the cost of the dry yoghurt starter powder.