家庭型酸奶工艺的探究.pdfVIP

第 31 卷第 5 期 2009 年 9 月 Vol. 31 No. 5 Journal of Tangshan Teachers College Sep. 2009 生物学研究 家庭型酸奶工艺的探究 马超颖，石洪凌，姜海君 （唐山师范学院生命科学系，河北 唐山 063000 ） 摘 要：讨论了家庭型酸奶制备的基本工艺条件，分析了接种量、加糖量和发酵温度等发酵条件对酸奶质 量的影响，同时对发酵剂的选择、连续转接后发酵剂的发酵力变化、连续转接酸奶的质量等问题作了研究。结 果表明：家庭型酸奶制备时的发酵条件以接种量为 7% 、加糖量为 5%为宜；室温达 30 ℃左右即可满足家庭条件 下酸奶发酵成功所需的温度；尽管连续转接后发酵剂的发酵力并没有明显降低的趋势，但连续转接酸奶的质量 却有所下降。 关键词：酸奶；接种量；发酵温度；发酵力 Q815 A 1009-9115(2009)05-0055-003 中图分类号： 文献标识码： 文章编号： Making of Family Set Yoghurt MA Chao-ying, SHI Hong-ling, JIANG Hai-jun (Department of Life Science, Tangshan Teachers College, Tangshan Hebei 063000, China) Abstract: The basic methods of making family yogurt were discussed, and the factors affecting the quality of yogurt were analyzed, which included inoculum concentration, adding of sugar and fermentation temperature .It also studied the selection of a starter, discussed the change of fermenting power and the quality of yogurt after continuous culture. The results indicated that, when 7% starter and 5% sugar were added while brewing, good quality yoghurt could be expected. When the temperature was up to 30 ℃, yoghurt could be fermented in family. The fermenting power of a starter had little change after continuous brewing, while the quality of yogurt had declined accordingly. Key words: yoghurt; inoculum concentration; fermentation temperature; fermenting power 酸奶是含活菌的营养保健型乳制品，除保留了牛奶的全 加利亚乳杆菌（Lactobacillus bulgaricus ）。 [3] 部营养外，还含有大量的乳酸及易于人体肠道健康的活性乳 培养基：改良