摘要
为优化牦牛酸奶的加工工艺,通过标准化法评估研究了牦牛奶杀菌条件、菌种接种体积分数、发酵温度、后酸化时间对牦牛酸奶品质的影响。结果表明,牦牛乳在90℃下杀菌10 min,添加0.15%混合乳酸菌发酵剂、在43±1℃条件下发酵至凝固,4℃后酸化24 h,制得的牦牛酸奶品质好。
In order to optimize the processing technology of yak yogurt, sterilization conditions of yak milk,starter cultures,fermentation time,post-fermentation time were researched based on standardization analysis. The results showed that yak milk sterilization for 10 min at 90 ℃ ,starter culture with 0.15%, fermentation at 43± 1℃, and post-fermentation for 24 h at 4℃ ,yak yogurt had good quality.
作者
李升升
靳义超
LI Shengsheng;JIN Yichao(Academy of Animal and Veterinary Sciences , Qinghai University, Xining 810016, China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第3期297-302,共6页
Journal of Food Science and Biotechnology
基金
国家级星火计划项目(2013GA870001)
农业部公益性行业(农业)科研专项(201303083)
关键词
牦牛酸奶
发酵
品质
标准化
yak yogurt, fermentation, quality, standardization
