固定化乳酸菌发酵胡萝卜酸奶工艺研究

通过固定化乳酸菌发酵胡萝卜酸奶，建立新的胡萝卜酸奶发酵工艺。经过单因素试验和正交试验，确定固定化乳酸菌发酵胡萝卜酸奶的配方和发酵工艺。胡萝卜酸奶的配方：奶粉9g、胡萝卜13g、白砂糖8g、蒸馏水100mL。胡萝卜酸奶发酵工艺：固定化德氏乳杆菌保加利亚亚种与固定化唾液链球菌嗜热亚种的比为2:1 接种发酵液(菌种的总添加量为6g/100mL)、在37℃发酵培养7h、然后4℃冷藏12h。结果表明，采用固定化乳酸菌新技术可以发酵生产营养丰富、口感良好的胡萝卜酸奶。

Optimization of Carrot Yoghurt Production by Fermentation of Immobilized Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus

For better development of the carrot industry, carrot rich in various nutriments was used as fermentation substrate to product yoghurt by the fermentation of a mixed starter composed of immobilized Streptococcus salivarius subsp thermophilus and Lactobacillus delbrueckii subsp bulgaricus. The present study focused on developing a novel optimal process for carrot yoghurt production. Based on one-factor-at-a-time investigations, orthogonal array designs were employed to optimize fermentation medium composition and fermentation conditions. The optimal fermentation medium composition was found to be consist of milk powder 9 g, carrot 13 g, white sugar 8 g and distilled water 100 mL, and the optimal mixing ratio for immobilized Streptococcus salivarius subsp thermophilus and Lactobacillus delbrueckii subsp bulgaricus was 2:1 for the fermentation at 37 ℃ for 7 h using an inoculum size of 6% followed by cold storage at 4 ℃ for 12 h. The product obtained under the above optimal conditions was rich in various nutrients and had a pleasant mouth feel.