摘要
对新疆乌鲁木齐市达坂城区牧民自酿的12个自然发酵酸驼乳样品进行微生物、风味等方面研究。把从自然发酵酸驼乳中分离出的优势乳酸菌、酵母菌菌株经鉴定应用到酸驼乳产品开发试验中,得到在2~6℃下保质期60天、质量和风味优于自然发酵酸驼乳的产品。确定工业化生产酸驼乳的工艺流程,并提出产品标准指标的建议。
This article investigate the microorganism, special flavor and other fields of 12 natural fermentation Shubat which selected from herdsman in Dabancheng, Urumqi. The dominant lactic acid bacteria and yeast strains isolated from natural fermentation Shubat were applied for the product test of Shubat after identification, the product we obtained can be stored over 60 days at 2~6 ℃ and better than natural fermentation Shubat product in quality and special flavor. The technological process of industrial production of Shubat was established, and some suggestions about the index of product standard were given in this article.
出处
《中国乳业》
2015年第1期64-66,共3页
China Dairy
基金
乌鲁木齐市科学技术计划项目-骆驼乳和骆驼酸乳的研究开发与应用
编号:P111210001
关键词
自然发酵酸驼乳
菌种分离鉴定
产品开发
生产工艺
质量控制
natural fermentation Shubat
isolation and identification
product development
processing technique
quality control
