摘要
以优质新鲜的蜂蜜和牛奶为原料,接种乳酸菌进行发酵,在单因素试验基础上,通过正交试验确定凝固型蜂蜜酸牛奶的工艺参数.结果表明:凝固型蜂蜜酸牛奶的最优工艺参数为蜂蜜添加量6%,乳酸菌接种量3%,发酵时间3.5h,发酵温度42℃.
The honey and fresh milk were used as the main materials to insert lactic acid bacteria for fermentation. On the base of single factor experiment, the process parameters of solidified honey sour milk were determined by orthogonal test. Recults show that the procers parameters of solidifies honey sour milk one： honey concentration temperature and time being 42℃ an , inoculum concentration of lactic acid bacteria 3%, fermentation d 3.5 h respectively.
出处
《河北北方学院学报（自然科学版）》
2012年第1期34-37,46,共5页
Journal of Hebei North University:Natural Science Edition
关键词
凝固型酸奶
蜂蜜
乳酸菌
工艺参数
set-style yoghurt
honey
lactic acid bacteria
process parameters
