双歧杆菌酸奶生产工艺的优化

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。

The Optimization of the Manufacturing Procedure of Yogurt Fermented with Bifidobacterium

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.