酵母菌、乳酸菌复合发酵奶的开发研究

Development Study on Saccharomyces and Lactic Acid Bacteria Fermented Composite Yogurt

本试验研究采用L16（45）正交设计法对酵母菌、乳酸菌复合发酵奶的菌种比例、发酵时间、温度和加糖量的研究，筛选出具有最佳风味产品的加工工艺参数。结果表明：以酵母菌和乳酸菌按2:3的比例接种、发酵时间为2.5h、发酵温度为37℃，43℃的分段发酵、加糖量为6%、酸度为840T～880T的发酵奶最为理想。

The L16(45) design of orthogonaltest was applied for research in optimal microbe vaccinating proportion ferment tine and temperature and quantity of sucrose added for a specially flavoured composite yogurt.The ootimal proportion was saccharomycete:lactic acid bacteria=2:3,ferment time 2.5h,and quantity of sucrose added 6%.