几种果味酸奶发酵最佳工艺的研制

Study on the Dest Fermentation Condition of Several Kinds of Yogurt

采用MRS乳酸菌选择性培养基培养 ,以正交法优化厌氧培养采用得出最佳葡萄糖、蔗糖和维生素B2 组合的改良MRS配方 (葡萄糖 8% ,蔗糖 1.5 % ,维生素B2 0 .0 0 5 % )。应用正交法确定酸奶的发酵的最佳工艺 (接种量为 2 % ,含糖量为 8% ,发酵时间为 8h ,发酵温度为 4 0℃ )。在此基础上 ,将几同的水果汁添加到牛乳中 ,经乳酸菌发酵制得不同口味的酸奶。

In this paper, the optimum fermentation condition of the yoghurt was determined by orthogonal test. A new type of yoghurt was produced by the addition of fruit juice etc.. The results showed this product can be a tasty, nutritions drink with viable tactic acid bacteria.