摘要
为了得到富含植物乳杆菌酸奶的加工工艺参数,采用正交试验设计方法优化酸奶的工艺参数。以感官评价为指标,通过极差分析,确定最佳加工工艺参数为:嗜热链球菌、保加利亚乳杆菌、植物乳杆菌配比为1:1:2,接种量为5%,发酵温度为39℃,发酵时间为7 h。
In order to get the processing technology parameters of Yoghourt, parameters of yoghourt are optimizated by orthogonal experimental design. Taking sensory evaluation as indicators, the optimum processing parameters are determined by a mathematical model that ratio of streptococcus thermophilus and lactobacillus hulgaricus and Lactohacillus plantarum is 1 ： 1 ： 2, inoculum size 5%, fermentation temperature 39 ℃, fermentation time 7 h.
出处
《农产品加工（下）》
2010年第12期29-31,38,共4页
Farm Products Processing
基金
大庆市高新区创新基金资助项目(DQGX08YF036)
关键词
酸奶
植物乳杆菌
优化工艺参数
感官评定
yoghourt
Lactobacillus plantarum
optimization of technology parameters
sensory evaluation
