| 发酵工艺对酪蛋白磷酸肽生成量的影响 |
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| 引用本文： | 雷彦荣,苏婷婷,张凤梅. 发酵工艺对酪蛋白磷酸肽生成量的影响[J]. 中国乳品工业, 2012, 40(2): 8-10 |
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| 作者姓名： | 雷彦荣 苏婷婷 张凤梅 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 采用德氏乳杆菌保加利亚亚种(L18)和嗜热链球菌(St)制备酸奶,调整发酵工艺条件(时间、温度、菌种比例),通过单因素试验和正交试验探讨发酵过程中对酪蛋白磷酸肽的影响,并获得最佳发酵工艺结果为:脱脂粉质量分数为12%,接种量3%,L18:St的比例2:1,发酵温度41℃,发酵时间4 h。
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| 关 键 词： | 酪蛋白磷酸肽 德氏乳杆菌保加利亚亚种 嗜热链球菌 |
Effect of different fermentation processes on the yield of casein phosphopeptedes |
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| LEI Yan-rong , SU Ting-ting , ZHANG Feng-mei. Effect of different fermentation processes on the yield of casein phosphopeptedes[J]. China Dairy Industry, 2012, 40(2): 8-10 |
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| Authors: | LEI Yan-rong SU Ting-ting ZHANG Feng-mei |
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| Affiliation: | (College of food science and engineering,Inner Mongolia Agriculture University,Huhhot.010018,China) |
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| Abstract: | In this paper,Lactobacillus delbrueckii subspecies and Streptococcus thermophilus were found to be preparing yogurt.Fermentation conditions(time,temperature,strain ratio) were adjusted,the single factor and orthogonal tests had been carried out to study the effect on properties of casein phosphopeptides in yogurt,in order to obtain the optimum fermentation process.The results show that the Lactobacillus delbrueckii subspecies: Streptococcus thermophilus ratio was 2∶1;the fermentation temperature was 41 ℃;the fermentation time was 4 hours in 12% skim milk by inoculating 3%. |
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| Keywords: | casein phosphopeptedes Lactobacillus delbrueckii subspecies Streptococcus thermophilus |
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