摘要
采用已耐氧驯化的两歧双歧杆菌，与普通乳酸菌共同发酵含胡萝卜汁的牛奶制品。试验选定了胡萝卜汁的最佳添加量，并确定生产工艺为：双歧杆菌与乳酸菌以5：3比例添加到含25％胡萝卜汁的牛乳中，于39℃发酵4．5h。制品中双歧杆菌活菌含量达107个／ml以上，风味与普通酸奶类似，营养保健价值远高于普通酸奶。
The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium. The optimum added amount of carrot juice and production process are determined through experiment. The procedure is as following: the milk added with 25% carrot juice is inoculated with bifidobacterium and lactic acid bacteria in proportion of five to three and fermented 4. 5 h at 39℃.The number of Bifidobacterium is above 107 cfu/ml in the product- The flavour of which is simiair to common yoghurt, but the nutrition is much higher than it. It is suitable to apply and popularize the Bifido-yoghurt.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第6期27-30,共4页
Food Science
关键词
胡萝卜汁
双歧杆菌
乳酸菌
酸奶
Carrot juice
Bifidobacterium
Lactic acid bacteria
Yoghurt
