安徽农业科学2016，Vol.44Issue(28)：96-98,3.
木糖醇酸奶的发酵工艺研究
Research of Xylitol Yoghurt Fermentation Technique
摘要
Abstract
Objective] To obtain the optimal fermentation process of xylitol yoghurt.[Method] Xylitol yoghurt was sugarless yoghurt with xy-litol and reconstituted milk as the main raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus as the probiotic yoghurt start-ers.On the basis of single factor test, orthogonal experiment was used to optimize three factors, including xylitol addition, inoculation and fer-mentation time, thereby finally determining the optimum fermentation process of xylitol yoghurt.[ Result] Optimal fermentation conditions of xylitol yoghurt were as follows:reconstituted milk was 12%, the dosage of xylitol was 5.5%, the inoculating concentration of probiotic yoghurt starter was 1.5%, 42 ℃ fermenting for 3.5 h.The product made under the condition was delicate and soft, and had uniform color, sweet and sour taste, and stable tissue texture.[Conclusion] The preparation on the product could increase the nutrition and health function of yoghurt, enrich the yoghurt market and provide theoretical basis for developing xylitol yoghurt.关键词
木糖醇/酸奶/正交试验Key words
Xylitol/Yogurt/Orthogonal experiment分类
轻工纺织引用本文复制引用
李洪波,张晶晶,史丽倩,张君颜,王浩,于景华..木糖醇酸奶的发酵工艺研究[J].安徽农业科学,2016,44(28):96-98,3.基金项目
天津市大学生创新创业训练计划项目（201510057150）。 （）
