四川理工学院学报：自然科学版2011，Vol.24Issue(4)：440-442,3.
乳酸菌发酵荸荠酸乳的研制
Development of Lactic Acid Bacteroa Fermentation Water Chestnut Yoghurt
摘要
Abstract
Taking milk as main raw materials and adding water chestnut to develop water chestnut yoghurt through the fermentation lactic acid bacteroa,the optimum technology parameter was determined by sensory evaluation.The results of tests showed that the water chestnut adding of 20% and homogenization pressure of 20MPa,the fermentation conditions were fermentation temperature of 42 ℃,sugar adding of 3%,inoculation amount of 4% and fermentation time of 5h,the stabilizer combination was xanthan gum 0.08%,agar 0.09% and CMC-Na 0.04%.关键词
酸乳/荸荠/乳酸菌/发酵Key words
yoghurt/water chestnut/lactic acid bacteroa/fermentation分类
轻工纺织引用本文复制引用
刘芳,杨跃寰,张锐毅,王凤娇,王侠..乳酸菌发酵荸荠酸乳的研制[J].四川理工学院学报：自然科学版,2011,24(4):440-442,3.基金项目
四川理工学院大学生创新基金资助项目 （）
