板栗益生菌晶球发酵酸奶的研究

Study of yoghurt fermented by chestnut probiotics crystal ball

以板栗粉和生牛乳为主要原料,对工艺过程的主要参数进行研究,通过单因素和正交试验研究了板栗发酵酸奶的发酵工艺条件。结果表明,板栗粉与鲜乳以1∶4的质量比混合,加入质量分数为6%的白砂糖,稳定剂的添加量为0.2%果胶与乳化剂的添加量为0.1%,先用乳酸链球菌和保加利亚乳杆菌以1∶1的比例按3%的接种量接种,在42℃条件下发酵12 h,进行搅拌添加益生菌晶球,加入质量分数为0.08%,可以得到口感细腻、直观的益生菌晶球悬浮、具有板栗清香与乳味醇香的发酵酸奶,并且合理利用板栗与益生菌的保健价值。

this paper with chestnut flour and raw milk as the main raw material, a study of main parameters of technological process, through a single element and orthogonal experimental study on yoghurt fermentation technology of chestnut. Results suggests that, chestnut powder and fresh breast to 1∶4 of quality than mixed, joined quality score for 6% of white sugar, stable agent of added volume for 0.2% pectin and Emulsifying agent of added volume for 0.1%, first with lactic acid hammer bacteria and Bulgaria breast Bacillus to 1∶1 of ratio by 3% of vaccination volume vaccination, in 42 ℃ conditions Xia fermentation 12 h, for mixing added benefit born bacteria crystal ball, joined quality score for 0.08%, can get taste delicate, and intuitive of benefit born bacteria crystal ball suspension, and Chestnut fragrance with milk flavoured yoghurt, and rational use of chestnut and the health value of probiotics.This text is main material by castanea mollissima powder and milk,were studied through single factor test and orthogonal experimental design.