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| 保鲜菌种发酵酸乳工艺与品质研究 | |
| 引用本文： | 解楠,何卫加,陈希.保鲜菌种发酵酸乳工艺与品质研究[J].食品与发酵工业,2011,37(5). |
| 作者姓名： | 解楠 何卫加 陈希 |
| 作者单位： | 1. 上海市质量监督检验技术研究院,上海200233 丹尼斯克（中国）有限公司,上海200335 2. 丹尼斯克（中国）有限公司,上海,200335 3. 中国农业大学理学院,北京,100193 |
| 基金项目： | 丹尼斯克(中国)有限公司资助 |
| 摘 要： | 应用保鲜菌种(HOLDBACTM-YM-C)生产能够控制霉菌和酵母菌生长的新型生物防腐功能的发酵酸乳。通过研究保鲜菌种接种量、酸乳发酵剂量、发酵温度和蔗糖添加量四因素三水平正交试验,以发酵参数、感官评价、pH值变化、活菌数量、质构特征为产品指标获确定生产工艺为:保鲜菌种接种量10DCU/100L、酸乳发酵剂量7.5DCU/100L、发酵温度37℃和添加8%蔗糖,该酸乳同时具有很好的抑菌作用。 |
| 关 键 词： | 保鲜菌种 酸乳 工艺 品质 |
Study on the Technology and Quality of Yoghurt Including Protective Culture |
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| Xie Nan,He Wei-jia,Chen Xi Co.,Ltd,Shanghai ,China.Study on the Technology and Quality of Yoghurt Including Protective Culture[J].Food and Fermentation Industries,2011,37(5). | |
| Authors: | Xie Nan He Wei-jia Chen Xi Co Ltd Shanghai China |
| Affiliation: | Xie Nan1,2,He Wei-jia2,Chen Xi3 1(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China) 2(Danisco(China) Co.,Ltd,Shanghai 200335,China) 3(College of Science,China Agricultural University,Beijing 100193,China) |
| Abstract: | The protective culture(HOLDBACTM-YM-C) was applied in the making of a new yoghurt brand that features inhibitory function for yeast and mould growth control.Using the orthogonal test on the inoculations of protective culture and yoghurt starter culture,fermentation temperature and sugar adding amounts,we have determined the best fermentation condition.The best fermentation parameter combinations,based on the evaluation of fermentation parameters,change of pH value,number of viable lactic acid bacteria,and t... |
| Keywords: | protective culture yoghurt technology quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |