纯植物原料籽粒苋酸乳的研制

Study and Preparation of Yogurt of Single Plant Grain Amaranth

研究全部以籽粒苋为原料,不加入任何动物成分,加工酸乳的方法,同时对产品进行了检测分析。实验使用嗜酸乳杆菌和植物乳杆菌,产品检测结果表明,这2个菌种可应用于籽粒苋酸乳的发酵。籽粒苋酸乳的发酵工艺为嗜酸乳杆菌与植物乳杆菌活化后体积比为1∶1,接种量3%,发酵温度37℃,发酵时间为12 h。

The objective of the study was to use grain amaranth processing yogurt,no joining anything milk composition,and in analyzing sample products.The test used that l.acidophilus and l.plantarum.The optimal parameters of the termtnted process were the volume rario of l.acidophilus and l.plantarum activated 1∶1,inoculation size dose 3 % and termentation time 12 h at 37 ℃.