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双歧杆菌酸奶生产工艺的优化
引用本文:孟祥晨,霍贵成. 双歧杆菌酸奶生产工艺的优化[J]. 食品与发酵工业, 2003, 29(11): 35-40
作者姓名:孟祥晨  霍贵成
作者单位:东北农业大学食品学院,哈尔滨,150030
基金项目:国家自然科学基金 (No.39870 573),黑龙江省教育厅 (No .1 0 51 1 70 0 3)资助项目
摘    要:通过研究婴儿双歧杆菌和长双歧杆菌在脱脂乳中的生长特性、影响其发酵的因素以及发酵方式 ,优化出双歧杆菌酸奶的最佳生产工艺。研究结果显示 ,选用长双歧杆菌制作酸奶时 ,在乳中添加 0 3 %酵母粉 ,低聚糖取代 10 %的蔗糖 ,接菌量为 10 % ;选用婴儿双歧杆菌制作酸奶时 ,在乳中添加 0 6%的酵母粉 ,以低聚糖取代 2 0 %的蔗糖 ,接菌量为 15 %。 3 9℃条件下发酵 ,然后再按 1∶1的比例与普通酸奶混合 ,所制得的酸奶在贮存期间 ,活菌数可达到10 8cfu/mL以上。

关 键 词:双歧杆菌  酸奶  生长特性  发酵方式
修稿时间:2003-03-06

The Optimization of the Manufacturing Procedure of Yogurt Fermented with Bifidobacterium
Meng Xiangchen Huo Guicheng. The Optimization of the Manufacturing Procedure of Yogurt Fermented with Bifidobacterium[J]. Food and Fermentation Industries, 2003, 29(11): 35-40
Authors:Meng Xiangchen Huo Guicheng
Abstract:The procedure for producing bifidobacterial yogurt was optimized by investigating the strain growth characteristics, factors that influenced fermentation of yogurt and fermentation. When producing yogurt with B.longum. 0.3% yeast was added to milk, fructo-oligosaccharide was replaced with 10% sucrose and 10% starter was inoculated. Whereas when yogurt was produced with B.infantis, 0.6% yeast was added to milk, fructo-oligosaccharide was replaced with 20% and 15% starter was inoculated. Incubation temperature was 37℃, and the proportion of bifidobacterial yogurt to normal yogurt was 1∶1. The amounts of viable bifidobacterium in yogurt were more than 108 cfu/mL during storage.
Keywords:Bifidobacterium  yogurt  growth characteristics  fermentation patterns  
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