基于开菲尔混菌体系的酒酿酸奶风味研究

Study on the Flavor of Fermented Yogurt Based on Kefir Strain System

本文重点研究了基于开菲尔混合菌种体系的酒酿风味酸奶原料筛选标准,对酒酿和和开菲尔菌种的选择重要性进行了概述。在酒酿筛选部分,详述了酒酿筛选的过程和标准,对各地酒酿的采样进行了分析,基于独特的优势和属性选用了孝感酒酿。在菌种筛选部分,研究了筛选方法和标准,对开菲尔菌种和其他菌种进行了对比研究,最终选择了开菲尔菌种体系。在试验设计部分,探索影响开菲尔混合菌种体系酒酿酸奶风味的关键因素。

This article focused on the flavor of fermented yogurt based on the Kefir mixed strain system,and provided an overview of the research background of wine brewing and yogurt,as well as the importance of Kefir strain.It elaborated on the process and standards of wine brewing screening,analyzed the sampling of wine brewing in various regions,and selected Xiaogan wine brewing based on its unique advantages and attributes.In the screening section,the screening methods and standards were studied,and a comparative study was conducted between Kefir strain and other strains.Finally,the Kefir strain system was selected.In the experimental design section,the key factors affecting the flavor of Kefir mixed strain system fermented yogurt were explored.