摘要
以花生和牛奶为原料,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制成花生酸奶。通过正交实验探讨了发酵条件,结果表明,最优的发酵条件是:花生乳40%,白砂糖7%,接种量4%,发酵温度42°C。制得的凝固型花生酸奶营养丰富、风味独特。
A type of yogurt made from peanut and milk were fermented by L. bulgaricus and St r. the-mophilus. The suitable proportion of blending were found by orthogonal experiment in the test. The results showed that the optimum proportion of blending were 40 % peanut milk, 7 % sucrose , 4% fermentation adjuncts and fermented at . 42℃. At the same time. The peanut yogurt has rich in nutrition and special flavor.
出处
《信阳农业高等专科学校学报》
2006年第3期114-116,共3页
Journal of Xinyang Agricultural College
关键词
花生酸奶
乳酸菌
peanut yogurt
lactic acid fungus
