摘要
以褐色乳饮料使用的发酵乳终点酸度与pH为评价指标,研究了接种量、发酵时间、原料乳蛋白质含量对LC2W发酵性能的影响。在单因素实验基础上采用正交实验优化工艺参数,优化参数为:接种量6×106cfu/mL,发酵时间72h,蛋白质含量4·0g/L。
The acidity and pH of yogurt which was used to produce brown milk drink were chosen as the estimated index,the effect of inoculation amount,fermentation time,amount of protein in raw milk on the fermentation performance of LC2W was compared by single-factor test.The optimal parameters obtained by orthogonal experiment were：inoculation amount 6.0×106cfu/mL,fermentation time 72h,protein content 4.0g/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期168-170,共3页
Science and Technology of Food Industry
基金
国家"十一五"科技支撑计划(2006BAD04A06)
关键词
干酪乳杆菌
PH
酸度
接种量
发酵时间
蛋白质含量
Lactobacillus casei
pH
acidity
inoculation amount
fermentation time
protein content
