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乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (4): 22-24.DOI: 10.15922/j.cnki.jdst.2012.04.007

• 加工工艺 • 上一篇    下一篇

覆盆子益生菌发酵乳工艺参数优化

唐民民; 颜繁龙   

  1. 黑龙江龙丹乳业科技股份有限公司,黑龙江哈尔滨,150086%哈尔滨金星乳业有限责任公司,黑龙江哈尔滨,150500
  • 出版日期:2012-08-30 发布日期:2022-06-30

Optimization of Fermentation Parameters for Raspberry Probiotic Yoghurt

TANG Min-min1,YAN Fan-long   

  1. (1.Heilongjiang Longdan Diary Co.Ltd.,Harbin 150086,China; 2.Harbin Golden Star Diary Co.Ltd.,Harbin 150500,China)
  • Online:2012-08-30 Published:2022-06-30

摘要: 对覆盆子果汁对双歧杆菌增殖效果进行研究,发现添加覆盆子果汁对双歧杆菌的生长有明显地促进作用。同时,以发酵温度、添加果汁前物料的pH值、覆盆子果汁添加量为3因素,对覆盆子益生菌发酵乳的工艺参数进行优化。结果表明,最优工艺优化参数为培养温度42℃、物料发酵pH值为6.25,发酵约1.5h后添加5%灭菌的覆盆子果汁。采用本工艺生产的发酵乳不但口感细腻爽口,酸甜适宜,而且有浓郁的覆盆子香味,发展前景十分广阔。

关键词: 覆盆子; 益生菌酸奶; 工艺参数; 优化

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.

Key words: raspberry;probiotic yoghurt;process parameters;optimization;

中图分类号: 

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