食品与发酵工业2011，Vol.37Issue(5)：204-208,5.
保鲜菌种发酵酸乳工艺与品质研究
Study on the Technology and Quality of Yoghurt Including Protective Culture
摘要
Abstract
The protective culture （HOLDBACTM - YM - C） was applied in the making of a new yoghurt brand that features inhibitory function for yeast and mould growth control. Using the orthogonal test on the inoculations of protective culture and yoghurt starter culture, fermentation temperature and sugar adding amounts, we have deter- mined the best fermentation condition. The best fermentation parameter combinations, based on the evaluation of fer- mentation parameters, change of pH value, number of viable lactic acid bacteria, and texture characters during the storage, were： protective culture 10DCU/100L, yoghurt starter culture 7. 5DCU/100L, fermentation temperature 37℃ , sugar adding 8% , and yoghurt had very good antimierobial property.关键词
保鲜菌种/酸乳/工艺/品质Key words
protective culture/yoghurt/technology/quality分类
轻工纺织引用本文复制引用
解楠,何卫加,陈希..保鲜菌种发酵酸乳工艺与品质研究[J].食品与发酵工业,2011,37(5):204-208,5.基金项目
由丹尼斯克（中国）有限公司资助 （）
