| 凝固型酸牛奶发酵剂的筛选及应用 |
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| 引用本文： | 梅芳,乔成亚,李海燕,孙卓.凝固型酸牛奶发酵剂的筛选及应用[J].中国酿造,2014(5):49-52. |
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| 作者姓名： | 梅芳 乔成亚 李海燕 孙卓 |
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| 作者单位： | 乳业生物技术国家重点实验室,光明乳业有限公司上海200436 |
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| 基金项目： | 国家“十二五”科技支撑计划课题（2013BAD18B01;2012BAD12B08） |
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| 摘 要： | 选取3种酸牛奶发酵剂SVV-A,SVV-B和09C-D,制成凝固型酸牛奶。通过单因素和正交试验确定了最佳发酵剂和制备工艺:发酵剂为SVV-B,发酵温度为37℃,蔗糖添加量为8%。在此条件下发酵的凝固型酸牛奶酸度为93°T,活菌数可达5.8×107CFU/mL,口感清爽,酸甜适口,质地均匀。
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| 关 键 词： | 凝固型酸奶 发酵剂 工艺条件 |
Screening and application of set yogurt starter |
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| MEI Fang,QIAO Chengya,LI Haiyan,SUN Zhuo.Screening and application of set yogurt starter[J].China Brewing,2014(5):49-52. |
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| Authors: | MEI Fang QIAO Chengya LI Haiyan SUN Zhuo |
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| Affiliation: | (State Key Laboratory of Dairy Biotechnology, Bright Dairy ＆ Food Co., Ltd., Shanghai 200436, China) |
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| Abstract: | Starters of SW-A, SVV-B and 09C-D were selected to make set yogurt. The optimum processing technology was determined by single factor experiment and orthogonal experiment as follows： starter SVV-B, fermentation temperature 37℃, sucrose addition 8%. Under these conditions, the acidity of the set yogurt was 93°T, and the number of live bacteria was 5.8 × 10^7 CFU/ml. The texture of the set yogurt was smooth and the taste was clean with sour and sweat taste. |
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| Keywords: | set yogurt starter technological conditions |
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