摘要
本文采用Saccharomyces cerevisiaeSCY1和乳酸菌混合发酵牛乳制备kefir,分别研究了接种量、灭菌条件、发酵温度和加糖量对kefir风味的影响,最终确定最佳工艺条件为：XPL-1接种量为0.0400g/L,SCY1接种量为103个/mL;灭菌条件为80~85℃下灭菌10min;发酵温度为32℃;加糖量为4%。通过此工艺条件制备的kefir,具有独特的风味和较高的营养价值。
Kefir was produced by Saccharomyces cerevisiae SCY1 mediated fermentation of milk.And the optimum inoculums sizes of XPL-1 and SCY1sterilization temperature,fermentation temperature and sugar content were 0.0400 g/L XPL-1,103 cfu/mL SCY1,80~85 ℃,10 min,32 ℃,and 4%,respectively.
出处
《现代食品科技》
EI
CAS
2010年第8期818-821,共4页
Modern Food Science and Technology
基金
广州市科技局科技计划项目(编号:2009Z1-E641)
