乳业科学与技术2012，Vol.35Issue(4)：22-24,3.
覆盆子益生菌发酵乳工艺参数优化
Optimization of Fermentation Parameters for Raspberry Probiotic Yoghurt
唐民民 1颜繁龙2
作者信息
- 1. 黑龙江龙丹乳业科技股份有限公司,黑龙江哈尔滨150086
- 2. 哈尔滨金星乳业有限责任公司,黑龙江哈尔滨150500
- 折叠
摘要
Abstract
In this study,we found that raspberry juice had a remarkable growth-promoting effect on Bifidobacterium bifidum.Meanwhile,we optimized fermentation temperature,medium pH before raspberry juice addition,the amount of raspberry juice added to raw milk for producing raspberry probiotic yoghurt by orthogonal array design.The optimal fermentation parameters were determined as 42 ℃ of fermentation temperature,initial medium pH 6.25,and addition of 5% raspberry juice after approximately 1.5 h of fermentation.The produced yoghurt had a smooth and refreshing taste,a pleasant balance of tart and sweet,and a strong raspberry scent and showed wide development prospects.关键词
覆盆子/益生菌酸奶/工艺参数/优化Key words
raspberry/probiotic yoghurt/process parameters/optimization分类
轻工纺织引用本文复制引用
唐民民,颜繁龙..覆盆子益生菌发酵乳工艺参数优化[J].乳业科学与技术,2012,35(4):22-24,3.
