摘要
通过实验,优选出了低聚果糖酸乳的生产工艺和最佳配比:6%低聚果糖、加糖量5%、接种量4%、菌种配比1∶1,使嗜酸乳杆菌数达到108cfu/mL以上,并研究了各因素对低聚果糖酸乳品质的影响。
The yoghurt contained fos was studied. The best processing condition were selected by orthogonal test method. The results showed that a favorable product could be obtained under conditions of fos 6%, sugar 5%, agent fermenting 4%, Lactobacillus acidophilus： Sterptococcus thermophilus = 1 ： 1. The live germ number of Lactobacillus acidophilus was 10^8cfu/mh And the change of the yoghurt during the process of the fermenting and storing were also studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期222-223,248,共3页
Science and Technology of Food Industry
关键词
低聚果糖
嗜酸乳杆菌
酸乳品质
fructooligosaccharides
Lactobacillus acidophilus
yogurt quality
