摘要
研究了以百香果汁和牛奶为原料,通过德氏乳杆菌保加利亚亚种和嗜热链球菌发酵百香果酸奶的工艺。通过单因素和正交试验确定出最佳发酵工艺条件蔗糖含量为7%,菌种比例为1∶1,接种量为5%,百香果汁含量为5%,发酵温度为43℃,发酵3.5h左右。该产品略带浅黄色,质地均匀、细腻,酸甜适口,并具有百香果和酸奶特有的香味。
Set-style yoghurt was prepared with mixture of milk and Passion fruit and by fermentation with strains of Lactobacillus bulgaricus and Streptococcus thermophilus. The optimum fermentation conditions were determined by single factor and orthogonal experimental design, which were as follows： sugar 7%, ratio of strains 1 ：1, inoculum by 5%, Passion fruit juice 5%, fermentation under 43℃ for 3.5 h. The final product has light yel- low color, smooth texture and aroma of Passion fruit and yoghurt.
出处
《中国酿造》
CAS
北大核心
2010年第8期182-185,共4页
China Brewing
关键词
百香果
凝固型
酸奶
Passion fruit
set-style
yoghurt
