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Studies on the Technology of Carrot Juice Yoghurt Fermented by Bifidobacteria and Lactobacteria Together
Author(s): 
Pages: 117-120
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  双歧杆菌乳酸菌发酵胡萝卜汁酸乳工艺;
Abstract: 以从健康人体中选育出的发酵活力高、耐氧性和抗逆性强的优良发酵菌株长双歧杆菌(Blm)作为主要试验菌株,以乳酸菌保加利亚乳杆菌(L.b-DR)和嗜热链球菌(S.t-3)作为辅助菌株,研究了接种量及菌种配比、基质起始pH值、发酵温度、氧气等因素对双歧杆菌与乳酸菌混合发酵胡萝卜汁牛乳饮料时,对凝乳时间、活菌含量、pH值和产品感官风味的影响.利用正交试验优化并确定了Blm与乳酸菌混合发酵的最佳工艺条件,即在胡萝卜汁牛乳培养基(25%胡萝卜汁和5%蔗糖)中,总接种量3%(3×107 cfu/mL),其菌种配比为Lb-DR:St-3:Blm=1:1:1,基质起始pH值7.0,发酵温度39℃,有氧条件发酵.产品凝乳时间在3.33 h,pH值为4.5左右,总活菌数可达1×109cfu/mL以上,橙黄色,组织状态致密细腻,无乳清析出.对该产品的工艺条件探究,为开发其它功能性益生菌乳制品提供了新的思路和方法.
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