嗜酸乳杆菌板栗酸乳的研制

The preparation of Lactobacillus acidophilus chestnut yogurt

利用鲜牛乳为原料,通过添加适量的板栗水解液,以嗜酸乳杆菌(同时添加0.5%的嗜热链球菌)为发酵剂,对制作保健型发酵乳进行了研究。结果表明,当嗜酸乳杆菌发酵剂的接种量为2%,发酵温度为37℃,发酵时间为17h,可以得到状态均匀、乳白色、透明、乳香浓郁、酸度和谐一体的酸乳。发酵结束后,在4℃下储藏5d,检测活菌数为4.27×108个/mL。

Using fresh milk as a raw material, by adding an appropriate amount of chestnut hydrolysis, Lactobacillus acidophilus （the addition of 0.5% Streptococcus thermophilus） to ferment, a kind of health-care milk was prepared. The best crafts was found as follows, added 2% Lactobacillus acidophilus, fermentation temperature 37℃ and fermentation time 17h,the product was uniform,white,transparent and frankincense. The living bacterial number of L.acidophilus was 4.27×10^8/mL after stored for 5d,in 4℃.