摘要
本文研究了双歧杆菌和乳酸菌混合发酵生产盐藻双歧酸奶的生产工艺，结果表明采用双歧杆菌与乳酸菌4：1的混合菌，接种量5％，添加鲜藻体1．5g／l，可使酸奶风味和凝固性良好，还含双歧杆菌活菌5×108cfu／ml以上及20mg／l的β－胡萝卜素。
Study on prodocing Dunaliella Salina Fermented milk by mixed fermentation with Bifidobacteria and Lactic bacteria, made a result, Bifidobacteria: Lactic bacteria 4:1, inculation 5% and adding wet D. Salina weight 1.5g/l. Then the milk has a good flavor and solidification containing live bifidobacteria above 5×108cfu/ml and 20mg/l β-carotene.
关键词
双歧杆菌
盐藻
酸奶
Bifidobacteria, Lactic Bacteria, Dunalina, β-carotene
