绿豆酸奶发酵工艺的研究

Study on Fermented Process of Mung Bean Yoghourt

本文研究了绿豆酸奶的发酵工艺。结果表明,嗜热链球菌与植物乳杆菌可应用于绿豆酸奶的发酵,采用正交试验,确定绿豆酸奶的最佳发酵工艺为:嗜热链球菌与植物乳杆菌比例为2:1,接种量为3%,发酵温度为41℃,发酵时间为5h。

The objective of the study was to optimize the fermented process for mung bean yoghourt. The results showed that Str.salivarius subsp.thermophilus and Lac.plantarum was appropriate in fermentation use. The optimal parameters of the fermented process were： the ratio ofStr.salivarius subsp.thermophilus and Lac.plantarum 2：1, inoculation size dose 3% and fermentation time 5h at 41℃.