摘要
用MRS培养倾注法从7种市售优质酸奶中分离出两株生产性能优良的菌株。以新鲜鸡蛋、新鲜牛奶、脱脂奶粉、白糖为主要原料,将其混合,利用嗜热链球菌和保加利亚乳杆菌(以1∶1比例混合)进行发酵,用L9(34)正交试验得出最佳配料组合,研制出风味优良、色泽淡黄、营养丰富且有鸡蛋香味的乳酸菌发酵酸奶。
Using the method of pouring MRS culture medium,two good strains in production were separated from7kinds of quality yoghurt in the market.Flesh eggs,flesh mild,free-cream milk powder and sugar served as main mate rials were mixed and then fermented with Str.thermophilus and L.bulgarious(1∶1).By the L 9 (3 4 )orthogonal experiment ,an optimum ingredient was developed.The egg yoghurt with good flavor,light yellow color,rich nutrition and sweet smell was created.
出处
《保鲜与加工》
CAS
2002年第6期13-14,共2页
Storage and Process
关键词
菌种分离
发酵蛋
乳酸菌
研制技术
leactic acid bacteric
separate
egg
ferment
yoghurt
