摘要
目的:确定桦褐孔菌保健酸奶的最佳工艺及其免疫作用。方法:采用正交法和E-花环实验确定酸奶发酵的最佳工艺和功能。结果、最佳条件为:接种量为2%、含糖量为8%、发酵时间为8h、发酵温度为40℃。结论:桦褐孔菌保健酸奶能提高T-cell的免疫能力。
Objective： To determine the optimal technology and study the immune effect of lnonotus Obliquus health yoghurt. Method： Through orthogonal analysis and RBC receptor rosette test, the effect on T-cell was investigated and the optimal fermentation technology was determined as follows： inoculum 2%, sugar 8% and fermentation at 40℃ for 8 h. Conclusion： Inonoms Obliquus health yoghurt can improve the immune ability of T-cell.
出处
《饮料工业》
2006年第5期24-25,34,共3页
Beverage Industry
关键词
桦褐孔菌
酸奶
E-花环形成率
Inonotus Obliquus
yoghurt
rate of receptor rosette
