摘要
以草莓和牛奶为主要原料，通过乳酸菌发酵，研究出草莓牛奶混合发酵酸乳。其最佳工艺参数为：草莓浓缩果汁用量为２０％，蔗糖、琼脂添加量分别为１０％和０．４％，接种量为６％，发酵温度４２℃，发酵时间６ｈ。
Using fresh milk and strawberry juice as raw materials, fermented by lactic acid bacterium, a new yogurt was developed. The optimum technological parameters were determined as follows: strawberry juice: 20%; sugar: 10%; agar0. 4%; flactic acid bacterium 6%; fermenting at 42℃; (6h).
关键词
草莓果汁
牛奶
工艺参数
乳酸菌发酵
strawberry juice
milk fermentation
technological parameters
