摘要
本文研究了市售酸牛奶和自制酸泡菜中分离筛选菌种,确定菌种间的比例。通过对生产过程中的条件进行初步摸索,以鲜豆奶为主要原料,采用多菌种混合液态发酵,可生产出色、香、味俱佳,不含任何防腐剂的纯天然酸豆奶新产品,从而为工业化生产乳酸菌发酵酸豆奶提供技术依据。
The paper studied on how to separate and choose bacteria from the marketed yoghourt milk and man-made pickled vegetables and how to identify the optimum rate between various bacterium. According to the initial research on the situations in the process, fermented by liquid multiple bacterium mingled with Lactic acid bacteria, a new product-the natural yoghourt milk, tasty and sweetsmelling and without any preservatives, can be produced. This provided technological parameters for the industrialized production of yoghourt milk fermented by Lactic acid bacteria.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期81-83,共3页
Food Research and Development
