摘要
对在牛奶中添加小米和大豆成分后发酵酸奶凝乳特性和风味进行研究，结果表明，XC-11直投式菌种对牛奶／小米浆／豆浆（6／3／1）混合体系有良好发酵特性，在接种量4％，发酵温度42℃，添加8％蔗糖，发酵时间5小时条件下，获得风味良好、组织细腻发酵产品，乳酸菌数〉10^6cfu／mL，是一种营养平衡新型混合发酵酸奶产品。
The paper studied on the curd and flavor properties of fermented yogurt when added with millet and soybean, the results shows that XC-11 DVS lactic acid bacteria has the best fermentable properties to the blend system of milk, millet and soybean slurry at the ratio of 6 ： 3 ： 1, under the conditions of inoculation 4%, temperature 42℃, sugar addition 8% and fermented time 5 hours, we get the fermented product with good flavor and fine texture, lactobaillus 〉10^6cfu/mL, it is one kind of new style blend fermented yogurt with balanced nutrition.
出处
《粮食与油脂》
2007年第7期22-23,共2页
Cereals & Oils
关键词
酸奶
小米
大豆
乳酸菌
yogurt
millet
soybean
lactobacillus
