凝固型蜂蜜酸奶发酵工艺条件对还原糖转化率的影响

本实验探索了发酵时间、发酵温度和初始pH值对蜂蜜酸奶还原糖转化率的影响,通过单因素试验和正交试验确定了最佳的发酵工艺参数。结果表明:在蜂蜜8%、脱脂奶粉10%、按1:1接入保加利亚乳杆菌和嗜热链球菌,总接种量为2%的基本条件下,当发酵时间为4h、发酵温度为42℃、初始pH值为6.8时,原料中还原糖转化率达到36.18%。

Effects of Fermentation Conditions of Solidified Honey Yoghurt on Reducing Sugar Conversion Ratio

This paper studied how fermentation time and temperature and initial pH affected the conversion ratio of reducing sugar in honey yoghurt. Single factor and orthogonal test design methods were applied to determine the optimum fermentation parameters i.e. fermentation time 4 h, fermentation temperature 42 ℃ and initial pH 6.8 with the essential constituents 8% honey, 10% defatted milky powder and 2% mixed inoculation in the proportion of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus 1:1. In respectively, the ratio of reducing sugar conversion is 36.18%.