提高酸牛奶加工工艺及品质的研究

A Study on the lmprovement of the Technological Processing and Quality of Yoghourt

用保加利亚乳酚杆菌（Ｌａｃｔｏｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃｕｓ）和乳酸链球菌（Ｓｔｒｅｐｔｕｃｏｃｃｕｓｔａｃｔｉｓ），按２．５：１的菌种作为发酵剂，用“正文试验”筛选配方，确定乳中干物质为１２％（±０．１％），用９５℃保温杀菌５ｍｉｎ，接种３％发酵剂，恒温条件４３℃／３ｈ，冷却到４℃３０ｍｉｎ，这些是获得风味良好酸牛奶的主要条件。在酸牛奶中主要风味物质乙醛含量达到４１．５ｐｐｍ，二乙酰含量为１６；４０ｐｐｍ，柠檬酸为１．２ｐｐｍ，达到以上所测成分，是确定酸牛奶加工工艺及提高品质的关键。

The main condition for gcod yoghourt with special flavor lies in the following factors:lactobacillus bu lgaricus and strepteeoccus lactis used as ferments with the ratio of 2.5:1 ,orthogonalexperiment made for formula desi8n,12%(±0.1%)dry matter in yoghourt,as hI8h as 95℃for fiveminutes as heat preservatiOn for disinfection’as many as 3%fermenting agent fur inoculatiun,as highas43℃for three hours as the contant temperature. The key to the success is the content of the mainmaterials wlth special flavor such as acetaldehyde as much as 41. 5 ppm,diacetyl 16. 40ppm,andcitrate.2ppm,which are also regarded as the important factors for the improvement of thetechnological procesSiap and quality of yoghourt。