| 细菌纤维素酸奶发酵条件的研究 |
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| 引用本文： | 孙波,迟玉杰,付莉.细菌纤维素酸奶发酵条件的研究[J].中国乳品工业,2005,33(12):16-18. |
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| 作者姓名： | 孙波 迟玉杰 付莉 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 细菌纤维素是木醋杆菌经液态基质发酵而形成的细胞外纤维素，具有很强的亲水性、持水性、凝胶特性。将其添加到新鲜牛奶中进行乳酸茵发酵，采用正交实验设计确定乳酸菌的最佳发酵条件，研制出细菌纤维素酸奶。该细菌纤维素酸奶与普通酸奶相比,其口感和凝固状态均有很大改善。
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| 关 键 词： | 细菌纤维素 酸奶 发酵 |
| 文章编号： | 1001-2230（2005112-0016-03 |
| 收稿时间： | 2005-11-23 |
| 修稿时间： | 2005-11-23 |
Research on the fermented conditon of bacterial yogurt |
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| SUN Bo,CHI Yu-jie,FU Li.Research on the fermented conditon of bacterial yogurt[J].China Dairy Industry,2005,33(12):16-18. |
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| Authors: | SUN Bo CHI Yu-jie FU Li |
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| Affiliation: | Food College, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | Bacterial cellulose which is extraceUular cellulose formed on the air-liquid interface of some liquid stromas. Aider bacterial cellulose was added to flesh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.The concretionary state, texture and oral feel of bacterial cellulose yogurt could improve greatly. |
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| Keywords: | bacterial cellulose yoghurt ferment |
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