摘要
采用德氏乳杆菌保加利亚亚种(L18)和嗜热链球菌(St)制备酸奶,调整发酵工艺条件(时间、温度、菌种比例),通过单因素试验和正交试验探讨发酵过程中对酪蛋白磷酸肽的影响,并获得最佳发酵工艺结果为:脱脂粉质量分数为12%,接种量3%,L18:St的比例2:1,发酵温度41℃,发酵时间4 h。
In this paper, Lactobadllus delbrueckii subspecies and Streptococcus thermophilus were found to be preparing yogurt. Fermentation condi- tions（tirne, temperature, strain ratio） were adjusted, the single factor and orthogonal tests had been carried out to study the effect on properties of casein phosphopeptides in yogurt, in order to obtain the optimum fermentation process. The results show that the Lactobadllus delbrueckii sub- species： Streptococcus thermophilus ratio was 2：1; the fermentation temperature was 41 ℃; the fermentation time was 4 hours in 12% skim milk by inoculating 3%.
出处
《中国乳品工业》
CAS
北大核心
2012年第2期8-10,共3页
China Dairy Industry
