摘要
试验采用保加利亚乳杆菌(L.bul-garicus)和嗜热链球菌(S.Thermophilus)混合菌制作酸奶,而后采用低温冷冻干燥制得酸奶粉,并对稳定剂配方进行研究。试验结果表明,酸奶配方为:接种量0.14%,蔗糖添加量7%,发酵时间为6 h,发酵温度为42℃。正交试验表明,稳定剂的最佳配方为:CMC-Na 0.10%,卡拉胶0.25%,魔芋胶0.30%。此外,在冷冻前添加冷冻保护剂有助于提高乳酸菌的存活率。
Use L. bul-garicus and S. Thermophilus to make yogurt. The ratio stabilizer of yogurt powder which was prepared by freeze-drying technique was also studied. The results showed that the yogurt recipe was 0.14% inoculum, 7% sucrose. A temperature of 42 ℃ and a time of 6 h was found to be the optimal for fermentation. Orthogonal design test indicated that the optimal combination for yogurt powder restoration was addition of 0.10% CMC-Na, 0.25% kara gum and 0.30% konjac gum. In addition, adding cryoprotectant before pre-frozen could improve the survival rate of Lactobacillus of yogurt power.
出处
《食品工业》
CAS
北大核心
2016年第5期112-115,共4页
The Food Industry
基金
福建省教育厅项目JA12034
关键词
乳酸菌
酸奶粉
冷冻干燥
Lactobacillus
yogurt powder
freeze-drying
