功能性开菲尔酸奶复合发酵剂的研制

Preparation of Compound Starter of Functional Kefir Yogurt

本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。针对影响发酵剂品质的三个因素,采用三因素三水平L9(34)正交试验确定了功能性开菲尔酸奶复合发酵剂的最佳发酵条件:球菌和杆菌的接种比例为2:1,接种量为3%,发酵温度为43℃。用此发酵剂制作成品酸奶,凝乳时间短,凝固结实,口感细腻,甜酸度适中,有浓郁的酯香风味。

In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains. The optimal fermentation conditions were determined by the three factors and two levels orthogonal experiments L9（3^4） The optimal fermentation conditions were as follows： 2：1 of Cococus and Bacillus; 3% amount of inoculation; fermentation temperature 43 ℃. The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time.