【摘要】 本研究以添加植物乳杆菌开发新品种发酵乳为目的,通过采用单因素和正交试验设计,对影响发酵乳生产工艺的菌种配比、接种量、发酵温度及发酵时间等主要因素进行了优化组合实验。以发酵乳的感官评分为标准,参考酸度和活菌数指标对产品进行综合评分。本研究确定了最佳生产工艺条件为:发酵温度41℃、发酵时间4h、接种量9%、菌种配比1∶1.5。更多还原

【Abstract】 This study to add new varieties of plant development of lactic acid bacteria fermented milk for the purpose, through the use of single factor test and orthogonal design, main factors of influence on production technology of fermented milk proportions of bacterium, inoculation, fermentation temperature and fermentation time were optimal. With the sensory evaluation of fermented milk as the standard, the reference acidity and the number of viable bacteria were combined to score the products. In this study, the optimal production conditions were as follows: the fermentation temperature is 41℃, the fermentation time is 4 hours, the inoculation amount is 9%, and the strain ratio is 1∶1.5.更多还原