花生酸奶后发酵中酸性物质的研究

The research on acidic substance of peanut yoghurt during post fermentation

以花生和牛奶为原料 ,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制得花生酸奶。并利用气相色谱法对花生酸奶在后发酵不同阶段中所产生的部分风味物质及乳酸含量进行分析探讨。

A type of yogurt made from peanut and milk were fermented by L.bulgaricus and Str.themophilus. Some flavor substances in peanut yogurt were experimentally observed.At same time,a experiment was conducted to determine lactic acid content of product at the different interval in the course of post fermentation.