双歧杆菌与乳酸菌混合发酵乳的研究

Studies on the yoghurt fermented by Bifidobacteria and Lactobacteria together

采用正交试验优化双歧杆菌和乳酸菌混合发酵乳的配方,并测定其活菌数。结果表明,最佳配方组合为胡萝卜汁添加量为20%,蔗糖添加量为6﹪,果胶添加量为1‰,混合发酵剂菌种比例(St∶Lb∶Bi)为1∶1∶2。该产品在4℃冷藏15 d,乳酸菌数和双歧杆菌的活菌数分别为3.8×107 mL-1和2.2×106 mL-1,高于标准的最低限制(≥106 mL-1),在4℃冷藏,其保质期可达到15 d。

The optimum formula of the milk Fermented by Bifidobacteria and Lactobacteria together was optimized by orthogonal experiment and the number of living bacteria was counted in this paper. The results indicated that the optimum formula was the content of Carrot juice 20%, the content of sugar 6%,the content of pectin 1%0,the proportion of starts （SULb：Bi） 1：1：2. After 15 d storage at 4 %2, the number of living bifidobacteria and lactobacteria of the fermented milk was 3.8x10^7 mL^-1and 2.2x10^6 mL^-1 respectively, it was much larger than the mini- mum standard （≥106ml^1）. As a result that the shelf life of the yoghurt was15dav at 4 %2.