| 利用瑞士乳杆菌制作酸奶的研究 |
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| 引用本文： | 王振强,申森.利用瑞士乳杆菌制作酸奶的研究[J].食品研究与开发,2007,28(6):91-94. |
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| 作者姓名： | 王振强 申森 |
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| 作者单位： | 黄河水利职业技术学院,河南,开封,475004 |
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| 摘 要： | 论述利用瑞士乳杆菌制作酸奶的研究,并与保加利亚乳杆菌、嗜热链球菌混合做发酵剂,弥补单一的瑞士乳杆菌发酵乳制品酸味重,风味欠佳的可行性实验,对三菌混合发酵酸奶的工艺进行了优化设计。
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| 关 键 词： | 瑞士乳杆菌 酸奶 研究 |
| 修稿时间： | 2006-11-23 |
USING LACTOBACILLUS HELVETICUS MANUFACTURE YOGURT RESEARCH |
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| WANG Zhen-qiang,SHEN Sen.USING LACTOBACILLUS HELVETICUS MANUFACTURE YOGURT RESEARCH[J].Food Research and Developent,2007,28(6):91-94. |
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| Authors: | WANG Zhen-qiang SHEN Sen |
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| Affiliation: | Yellow River Conservancy Technical Institute, Kaifeng 475004, Henan China |
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| Abstract: | The present paper elaborated has used the Lactobacillus helveticus manufacture yogurt the research, and with the Lactobacillus bulgaricus, was addicted to the Streptococcus thermophilus mix to make the hametz, made up the Lactobacillus helveticus fermentation dairy products sour odor to be heavy, the flavor unsatisfactory feasibility experiment, has carried on the optimized design to three fungus mix fermentation yogurt craft. |
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| Keywords: | Lactobacillus helveticus yogurt research |
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