学术
国际标准刊号：ISSN 1671-5187
国内统一刊号：CN 31-1881
摘 要:
通过多菌种混合发酵来制造与传统开菲尔饮品类似的含醇酸奶。对发酵条件优化的结果表明，在添加了50g糖和30g功能性蛋白粉的共800g牛奶基料中加入9个单位菌种，在34℃条件下发酵培养17h，所得的产品中酒精度最高，有一定的刹口清新感。[著者文摘]
文章出处:
《乳业科学与技术》-2007年29卷6期 -287-290页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-5187（2007）06-0287-04
相关文章:
Optimization of Fermentation Conditions of Alcoholic Yogurt
Xu Chengyong （Technology Center of Bright Dairy and Food Co., Ltd., Shanghai 200072,P. R. China）
Abstract:
The alcoholic yogurt similar to traditional kefir was made through mixed fermentation of several kinds of microorganisms. The optimized result of fermentation conditions showed that 9 units of yogurt culture starter were added into the mixture of 800 g milk, 50 g sugar and 30 g protein powder, the yield of alcohol was highest when the culture starter was cultured at 34 ℃ for 17 hours, and the product tasted very fresh and refreshing.[著者文摘]
Key words:
yogurt; alcohol content; fermentation conditions; optimization
收稿日期: 2007-09-09
基金资助:
国家“十五”科技攻关重大专项（No.2002BA518A08）.
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