摘要
对功能性嗜酸乳杆菌和嗜热链球菌混合菌种发酵乳的最佳生产工艺条件进行研究。结果表明:嗜酸乳杆菌和嗜热链球菌以1∶1配合、添加6%的蔗糖和适量的蛋白糖、9%的接种量、41℃5h培养生产出具有酸奶特有的质地和风味,嗜酸乳杆菌活菌数为2.9×107cfu/mL,保藏期为12d的功能性发酵乳。与单一嗜酸乳杆菌发酵乳的生产周期18h相比,缩短了13h,且风味更佳。
The proper process conditions were studied of the blended fermented milk of function L. acidophilus and Str. thermophilus. The results showed: the proportion of two strains was 1∶1, added 6% sugar and appropriate aspartame,inoculum size was 9%,the fermentation temperature and time were 41℃ and 5h.The final product had good texture and flavor with 2.9×107cfu/mL L. acidophilus and 12d storage duration. Compared with 18h processing time fermented by L. acidophilus alone, it was shortened by 13h and the product had better flavor.
出处
《食品科技》
CAS
北大核心
2005年第2期71-74,共4页
Food Science and Technology
基金
河南省高校杰出科研人才创新工程项目
关键词
嗜酸乳杆菌
嗜热链球菌
发酵乳
L. acidophilus
Str. thermophilus
fermented milk
