学术
国际标准刊号：ISSN 1007-7871
国内统一刊号：CN 21-1226
摘 要:
以荸荠和鲜牛乳为主要原料,配以蔗糖和稳定剂,使用保加利亚乳杆菌和嗜热链球菌混合菌种发酵,制成风味独特、营养丰富的保健饮品。通过正交试验优选出最佳发酵工艺条件为：接入4%的保加利亚乳杆菌和嗜热链球菌（1∶1）,在42℃下发酵5h,后发酵时间为20h。[著者文摘]
文章出处:
《饮料工业》-2008年11卷2期 -23-25页
Beverage Industry
栏目信息:
分 类 号:
文献标识码:
A
[参考文献]
Study on and preparation of chufa healthcare yoghurt
NAN Ya （Vocational-Technical College, Shaanxi University of Science and Technology, Xi＇an 710016, Shaanxi, China）
Abstract:
In the study, a new healthcare drink with special flavour and abundant nutrients was produced from chufa and fresh milk as the main materials, with the addition of sugar and stabilizers and by fermentation with mixed Lactobacillus bulgaricus and Streptococcus thermophilus. Through orthogonal experiments, the optimum fermentation conditions were determined as follows： 4% Lactobacillus bulgaricus and Streptococcus thermophilus（ 1：1 ）, fermentation at 42℃ for 5 h, and post-fermentation for 20 h.[著者文摘]
Key words:
chufa; healthcare yoghurt; mixed fermentation
收稿日期: 2007-12-13
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