摘要
通过研究婴儿双歧杆菌和长双歧杆菌在脱脂乳中的生长特性、影响其发酵的因素以及发酵方式 ,优化出双歧杆菌酸奶的最佳生产工艺。研究结果显示 ,选用长双歧杆菌制作酸奶时 ,在乳中添加 0 3 %酵母粉 ,低聚糖取代 10 %的蔗糖 ,接菌量为 10 % ;选用婴儿双歧杆菌制作酸奶时 ,在乳中添加 0 6%的酵母粉 ,以低聚糖取代 2 0 %的蔗糖 ,接菌量为 15 %。 3 9℃条件下发酵 ,然后再按 1∶1的比例与普通酸奶混合 ,所制得的酸奶在贮存期间 ,活菌数可达到10 8cfu/mL以上。
The procedure for producing bifidobacterial yogurt was optimized by investigating the strain growth characteristics, factors that influenced fermentation of yogurt and fermentation. When producing yogurt with B.longum. 0.3% yeast was added to milk, fructo-oligosaccharide was replaced with 10% sucrose and 10% starter was inoculated. Whereas when yogurt was produced with B.infantis, 0.6% yeast was added to milk, fructo-oligosaccharide was replaced with 20% and 15% starter was inoculated. Incubation temperature was 37℃, and the proportion of bifidobacterial yogurt to normal yogurt was 1∶1. The amounts of viable bifidobacterium in yogurt were more than 108 cfu/mL during storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第11期35-40,共6页
Food and Fermentation Industries
基金
国家自然科学基金 (No.39870 573)
黑龙江省教育厅 (No .1 0 51 1 70 0 3)资助项目
关键词
双歧杆菌
酸奶
生产工艺
生长特性
发酵方式
Bifidobacterium,yogurt,growth characteristics,fermentation patterns
