【摘要】 用干酪乳杆菌生产新型发酵酸奶,通过单因素实验、正交实验、验证性实验等方法对不同的发酵条件进行实验研究,以风味、酸度、活菌数量为产品指标,确定出最佳的发酵工艺条件。结果表明,接种量为5%,发酵时间9h,发酵温度为36℃时为理想工艺参数组合。更多还原

【Abstract】 The lactobacillus casei was taken as the starter culture to produce yoghurt, by the methods of single factor experiment, orthogonal test and verification test to determine the best fermentation condition. The results showed the best fermentation parameter combinations, evaluated by the index of flavor, acidity and number of living bacteria, were starter culture 5% fermentation time 9 hours, and temperature 36 ℃.更多还原