摘要
以人参果和鲜牛乳为主要原料,经过保加利亚乳杆菌和嗜热链球菌双菌发酵,通过单因素实验及正交实验,得出人参果酸奶最佳制作工艺条件为:人参果果汁含量15%,接种量4%,糖添加量6%,发酵时间3.5 h。
The optimal fermentation conditions of Sozamnmuiiatnm yogurt were investigated in this paper, in which Sozamnmuiiatnm and flesh milk were used as raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus were used as starters. The optimal condtions were obtained by single factor experiments and orthogonal experiments as following,fruit juice content of Sozamnmuiiatnm 15%, inoculum 4%, sucrose content 6% and fermentation time 3.5h.
出处
《中国酿造》
CAS
北大核心
2009年第11期167-169,共3页
China Brewing
关键词
人参果
酸奶
制作工艺
Sozamnmuiiatnm
yogurt
manufacture craft
