摘要
在使用传统发酵剂的基础上研究了添加双歧杆菌发酵对羊酸奶食用品质的影响情况,通过用单因素实验和正交实验,以羊酸奶的滴定酸度、保水力、感官评分和质构特性为指标,优化出双歧杆菌羊酸奶的最佳发酵工艺条件。结果表明:当加糖量为7%,接种量为6%(均为质量分数),菌种比例为1∶1∶2,培养温度为42℃时,双歧杆菌羊酸奶的食用品质最好。
The effect of Bifidobacterium fermented on the edible quality of goat yogurt on the basis of using traditional yogurt starter was studied through single factor experiment and orthogonal experiment, the optimum fermentation condition was evaluated by the acidity of goat yogurt, water-retaining capability, sensory score and texture properties. The results indicated that high edible quality goat yogurt can be obtained when sugar adding amount is 7%, inoculation amount is 6%, the ratio of three lactic acid bacteria which are Lactobacillus delbrueckii subsp, bulgaricus, Streptococcus thermophilus and Bifidobacterium is 1：1：2, and fermentation temperature is 42 ℃.
出处
《中国乳品工业》
CAS
北大核心
2012年第11期21-24,共4页
China Dairy Industry
基金
陕西省科技攻关项目(K331021103)
关键词
双歧杆菌
羊酸奶
食用品质
Bifidobacterium
goat yogurt
edible quality
