摘要
以马铃薯和鲜牛乳为主要原料,配以蔗糖和稳定剂,使用乳酸菌和双歧杆菌混合菌种发酵,通过正交试验法优选出最佳发酵工艺条件为:接入7%的乳酸菌和双歧杆菌(1∶5),在40℃下发酵10h,后发酵时间为22h,制成了风味独特、营养全面的保健饮品.
This essay mainly works out the best fermenting condition of the nutritious health potato bifidus yogurt through orthogonal tests.Taking potatoes and fresh milk as the main ingredients,mixed with certain amount of sugar and stabilizer,pouring into 7% Lactobacillus and Bifidobacterium（ratio： 1∶5）,the yogurt can be made by fermenting 22 h in refrigerating chamber after 10 h′s fermentation under 40 celsius degree.
出处
《陕西科技大学学报（自然科学版）》
2011年第5期35-38,共4页
Journal of Shaanxi University of Science & Technology
关键词
马铃薯
双歧杆菌
酸奶
potato
Bifidobacterium
yogurt
