摘要
本文对乳酸菌的主要工艺条件进行了探讨。包括三个部分:乳酸菌的筛选,发酵乳基料的制备及乳酸菌饮料的调制。通过筛选得到两株性能优良的乳酸菌,分别为B_(0-1)和B_(1-1)。通过发酵及品评实验,确定了最佳发酵条件。针对这种饮料易发生分层、沉淀等现象,本文选用PGA作为稳定剂,摸索并确定了一些工艺条件,成功地解决了稳定性问题。
In this paper, some studies were made on the processing conditions of Yoghurt beverage. It included the selection of lactic acid bacteria, the preparation of fermented milk and the process of Yoghurt beverage. Two good strains—B_(0-1) and B_(1-1) have been selected from some lactic acid bacteria. By a series of fermentation experiments and sonsory evalua tions, the optimum fermentation conditions were defined Separation of whey and visible sedimentation easily occur in the beverage. It is necessary for the beverage to add some stablizer. A series of process condition have been developed. It has been found out that, by adding PGA, the stability of the beverage has been improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第3期3-12,共10页
Science and Technology of Food Industry
