| 乳品发酵剂工业化生产进展 |
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| 引用本文： | 钱芳,李艾黎,孔宝华.乳品发酵剂工业化生产进展[J].食品研究与开发,2006,27(2):82-84,93. |
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| 作者姓名： | 钱芳 李艾黎 孔宝华 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,黑龙江,哈尔滨,150030 |
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| 摘 要： | 近年来，随着国内消费者对酸奶和干酪制品需求量的激增，使得直投式发酵剂的工业化生产成为亟待解决的难题。针对上述情况，本文探讨了影响乳酸菌生长的重要因素，并对乳品发酵剂工业化生产中的重要技术，诸如发酵过程控制、细胞富集和生物保存等问题进行了综述，以期为我国进一步发展浓缩型乳品发酵剂提供理论依据。
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| 关 键 词： | 乳品发酵剂 工业化制备 展望 |
| 收稿时间： | 2005-09-03 |
| 修稿时间： | 2005-09-03 |
DEVELOPMENT OF INDUSTRIAL PREPARATION OF DAIRY STARTER |
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| QIAN Fang,LI Ai-li,KONG Bao-hua.DEVELOPMENT OF INDUSTRIAL PREPARATION OF DAIRY STARTER[J].Food Research and Developent,2006,27(2):82-84,93. |
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| Authors: | QIAN Fang LI Ai-li KONG Bao-hua |
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| Affiliation: | Key Lab Dairy Science, Northeast Agricuhure University, Harbin 150030, China |
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| Abstract: | Recently, as increased consumer demands for yogurt and cheese had intensified industrialized production requirement for DVI starter. So this paper discussed the crucial factor influenced on the growth of lactic acid bacteria, and a review was made about the key technology for industrial preparation of dairy cultures, such as fermentation process control, enrichment of microorganism, biopreservation and so on, to provide theoretical basis to further develop dairy starter in our country. |
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| Keywords: | dairy starter industrial preparation prospect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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