优质功能性发酵乳工艺技术研究

【摘要】 伴随着社会的演进和时代的变迁,消费者对乳品消费提出了越来越高的要求,以发酵乳为代表的功能性乳品的快速发展印证了这一事实。益生菌的研究依然是全球乳业科学研究的焦点之一,含有益生菌的乳品新品逐渐成为市场的宠儿,本文对含嗜酸乳杆菌、双歧杆菌、嗜热链球菌和德氏乳杆菌保加利亚种四株菌种的复合菌种发酵进行了实验研究,并对佃生元的选择进行了探讨,在此基础上,对产品的配方和工艺进行了优化研究,确定了最适工艺条件,以期对该类产品的生产起到一些参考。更多还原

【Abstract】 Nowadays people expect more and more from the traditional dairy products along with the evolution of the social change, therefore dairy processors must provide innovative new products of value and functionality to meet consumer’s wants. Study on probiotics are still taken into account globally now and dairy products contain probiotics are more appealing to consumer. This article has made study on the symbiosis fermentation of four species lactobacillus which including Lb. Bulgari-cus, St. thermophilus, Lb. Acidophilus and Bifidobacterium. And also the selection of prebiotics is discussed as well, subsequently determination of the optimal recipe and process has been made in the end. Hopefully it can give some references of value to other manufacturers.更多还原