| 乳酸菌发酵荸荠酸乳的研制 |
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| 引用本文： | 刘芳,杨跃寰,张锐毅,王凤娇,王侠.乳酸菌发酵荸荠酸乳的研制[J].四川理工学院学报(自然科学版),2011,24(4):440-442. |
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| 作者姓名： | 刘芳 杨跃寰 张锐毅 王凤娇 王侠 |
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| 作者单位： | 四川理工学院生物工程学院,四川自贡,643000 |
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| 基金项目： | 四川理工学院大学生创新基金 |
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| 摘 要： | 以牛奶为主要原料,添加荸荠,经乳酸菌发酵研制荸荠酸乳。通过感官综合评定确定最佳工艺参数。实验结果表明:荸荠添加量为20%;均质压力为20 MPa;发酵条件为:发酵温度42℃,加糖量3%,接种量4%(均为质量分数),发酵时间5 h;稳定剂组合为:黄原胶0.08%,琼脂0.09%,羧甲基纤维素钠0.04%(均为质量分数)。
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| 关 键 词： | 酸乳 荸荠 乳酸菌 发酵 |
Development of Lactic Acid Bacteroa Fermentation Water Chestnut Yoghurt |
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| LIU Fang,YANG Yue-huan,ZHANG Rui-yi,WANG Feng-jiao,WANG Xia.Development of Lactic Acid Bacteroa Fermentation Water Chestnut Yoghurt[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2011,24(4):440-442. |
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| Authors: | LIU Fang YANG Yue-huan ZHANG Rui-yi WANG Feng-jiao WANG Xia |
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| Institution: | (School of Biotechnology Engineering,Sichuan University of Science & Engineering,Zigong 643000,China) |
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| Abstract: | Taking milk as main raw materials and adding water chestnut to develop water chestnut yoghurt through the fermentation lactic acid bacteroa,the optimum technology parameter was determined by sensory evaluation.The results of tests showed that the water chestnut adding of 20% and homogenization pressure of 20MPa,the fermentation conditions were fermentation temperature of 42 ℃,sugar adding of 3%,inoculation amount of 4% and fermentation time of 5h,the stabilizer combination was xanthan gum 0.08%,agar 0.09% and CMC-Na 0.04%. |
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| Keywords: | yoghurt water chestnut lactic acid bacteroa fermentation |
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