摘要
着重探讨乳酸菌发酵不同比例的混合乳（牛乳和豆乳）的产酸和凝乳工艺条件．结果表明：对豆乳∶牛乳＝２∶１的混合乳中添加１．０％葡萄糖，３．０％蔗糖和２．０％海藻酸钠，接种５％活化的嗜热链球菌和保加利亚杆菌，在４２℃培养６ｈ可获得具有清新的乳酸发酵风味、无豆腥、有乳香、酸味爽口、凝乳良好。
The processing technology of mixed milk fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus is developed.The results are satisfactory when the mixing ratio of soybean milk and milk is 2∶1 and Streptococcus thermophilus and Lactobacillus bulgaricus are culture at 42℃ for 6 h in mixed milk adding 1.0% glucose,3.0% sucrose and 2.0% sodium alginate.The new type mixed milk has the following characteristics:delicate fragrance taste;not have stinking taste of beans;tasty and refreshing;frankincence;taste fine and smooth;solidification and so on.
出处
《郑州轻工业学院学报》
1996年第4期59-62,共4页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
乳制品
乳酸细菌
发酵
混合乳
酸乳
milk products
lactic acid bacteria
fermetation
mixing
