摘要
介绍了乳酸菌饮料的生产工艺,并对影响稳定性的因素进行了研究。结果表明,菌种中球菌和杆菌的比例为21∶￣31∶,使用复合型的稳定剂,采用38℃左右的低温发酵,发酵终点酸度控制在90￣100°T时,对乳酸菌饮料的稳定性较好。
In this paper the production technology of the lactobaciUus drink is introduced and the factors affecting its stability are studied. The result enunciate： using compound stabilizer, adopting low temperature to ferment, the Streptococcus thermophilus and the comparison of LactobaciUus bulgaricus is 2：1-3：1, the terminal acidity of fermentation being 90-100°T are benefit to the stability of the lactobaciUus drink.
出处
《中国乳品工业》
CAS
北大核心
2006年第6期58-59,共2页
China Dairy Industry
关键词
乳酸菌饮料
稳定性
影响因素
lactobaciUus drink
stabiliby
affecting factors
