凝固型酸牛奶发酵剂的筛选及应用

Screening and application of set yogurt starter

选取3种酸牛奶发酵剂SVV-A,SVV-B和09C-D,制成凝固型酸牛奶。通过单因素和正交试验确定了最佳发酵剂和制备工艺:发酵剂为SVV-B,发酵温度为37℃,蔗糖添加量为8%。在此条件下发酵的凝固型酸牛奶酸度为93°T,活菌数可达5.8×107CFU/mL,口感清爽,酸甜适口,质地均匀。

Starters of SW-A, SVV-B and 09C-D were selected to make set yogurt. The optimum processing technology was determined by single factor experiment and orthogonal experiment as follows： starter SVV-B, fermentation temperature 37℃, sucrose addition 8%. Under these conditions, the acidity of the set yogurt was 93°T, and the number of live bacteria was 5.8 × 10^7 CFU/ml. The texture of the set yogurt was smooth and the taste was clean with sour and sweat taste.