牛乳固定化菌发酵技术初探

A study of the immobilized ferment technology on milk

利用固定化技术,用海藻酸钠作为包埋剂,把含有保加利亚乳杆菌和嗜热链球茵(1:1)的两种菌株的混合母发酵剂固定包埋形成胶珠,将其放入原料乳中进行发酵,结果表明,使用2g·100mL^(-1)海藻酸钠、5g·100mL^(-1)氯化钙溶液、1mL·mL^(-1)的母发酵剂,把固定包埋好的胶珠放入原料乳中进行发酵,能使牛乳发酵凝固,酸度、风味达到发酵乳的要求。与传统方法相比,能减轻劳动量,降低材料消耗,更具有可回收重复使用的特点。

This paper deals with a method of immobility technology using alga sodium as wrap material for processing yogurt. The bulk starter consisted of L. bulgaricus and 5. thermophilus was wrapped into gel beads, and then put them into sterilized milk to ferment. The result showed that the content of wrapped material of gel beads was devised 2 percent alga sodium ,5 percent calcium chloridie and 1 percent bulk starter. It could convert milk into concretion and reached adequate requirement on acidity and flavor. Compared with traditional method, the immobility method could reduce usage of bulk starter with reusing property, therefore, it could relieve labor and decrease energy use. It is feasible to apply the immobility technology for constant processing fermented milk.