功能性益生菌复合酸奶发酵条件的优化

Optimization Research on Fermentation Condition of Composite Yoghurt

采用正交试验法对功能性益生菌复合酸奶混合菌发酵的参数条件进行了优化.结果表明:山药、牛蒡、胡萝卜的质量分数分别为3%、7%、22%时功能性复合酸奶吸光度最大,口感最佳.

Orthogonal experimental method was used to optimize the complex parameters of the function factors in functional probiotic yogurt mixed bacteria,and the results showed that when the formula is a combination of 7%of burdock,22%of carrot juice,and 3%of yam,the theoretical maximum absorbance of functional composite is achieved.