摘要
利用甘油、谷氨酸、葡萄糖等化合物的包埋作用,加入到发酵酸乳中,再进行一次杀菌,以提高货架期较长的发酵酸乳的活力。通过单因素实验和多因素正交实验,结果表明保护剂的不同使用量对乳酸菌种中球、杆菌比例的影响不同,复配保护剂比单一保护剂作用效果好。
Making using of glycerin and Monosodium glutamate and Glucose etc. to embed and protect, Lactobacillus. The activity of lactobacillus should be higher and remain longer in second time sterilization.The results of single factor experiments and multi-factors orthogonal experiments showed that different dosage of protective agent affected the proportion of Stir. Thermopiles and L. bulwarks differently and the effect of complex protective agent was better than that of single protective agent.
出处
《黑龙江八一农垦大学学报》
2005年第2期67-70,共4页
journal of heilongjiang bayi agricultural university
关键词
保护剂
发酵乳
乳酸菌
protective agent
fermented milk
lactobacillus
