益生菌乳饮料中活菌数影响因素的优化研究

Analysis of the Best Results of Influence of the Living Bacterium in Browned Active Probiotic Milk Beverage

本文通过分析其加工工艺,对发酵温度、非脂乳固体含量及接种量进行单因素试验,结果表明在发酵温度36~38℃、非脂乳固体含量10%~20%、菌种添加量0.03%~0.07%时益生菌乳饮料中活菌数最多。

In this paper, through the analysis of the process of fermentation temperature, non fat milk solids content and inoculation test, the results show that the fermentation temperature of 36 ~ 38 ℃, non fat milk solids content 10% ~ 20%, strain 0.03% ~ 0.07% adding probiotic milk drink in the maximum number of living bacterium.