乳酸菌发酵荸荠酸乳的研制

Development of Lactic Acid Bacteroa Fermentation Water Chestnut Yoghurt

以牛奶为主要原料,添加荸荠,经乳酸菌发酵研制荸荠酸乳。通过感官综合评定确定最佳工艺参数。实验结果表明:荸荠添加量为20%;均质压力为20 MPa;发酵条件为:发酵温度42℃,加糖量3%,接种量4%(均为质量分数),发酵时间5 h;稳定剂组合为:黄原胶0.08%,琼脂0.09%,羧甲基纤维素钠0.04%(均为质量分数)。

Taking milk as main raw materials and adding water chestnut to develop water chestnut yoghurt through the fermentation lactic acid bacteroa,the optimum technology parameter was determined by sensory evaluation.The results of tests showed that the water chestnut adding of 20% and homogenization pressure of 20MPa,the fermentation conditions were fermentation temperature of 42 ℃,sugar adding of 3%,inoculation amount of 4% and fermentation time of 5h,the stabilizer combination was xanthan gum 0.08%,agar 0.09% and CMC-Na 0.04%.