食品科学 ›› 2008, Vol. 29 ›› Issue (9): 700-702.

• 技术应用 • 上一篇    下一篇

地耳发酵酸奶的研制

 李宏高, 南亚, 孙宏民   

  1. 陕西科技大学职业技术学院;
  • 出版日期:2008-09-15 发布日期:2011-12-08

Study on Development of Nostoc commune Yoghurt

 LI  Hong-Gao, 南Ya , SUN  Hong-Min   

  1. Vocational and Technical College,Shaanxi University of Science and Technology,Xi’an 710016 China
  • Online:2008-09-15 Published:2011-12-08

摘要: 以地耳和鲜牛乳为主要原料加工调制发酵奶,在确定地耳和糖的添加量、不同菌种比例、稳定剂的选择的基础上,研究地耳发酵酸奶的生产工艺,通过正交试验优选出最佳发酵工艺条件。

关键词: 地耳, 酸奶, 最佳配方

Abstract: This study aimed to develop new health yoghurt made from Nostoc commune and fresh milk. Based on the determination of amounts of Nostoc commune and sugar, ratio of Streptococcus thermophilus to Lactobacillus bulgaricus and proportion of compound stabilizers, the fermentation conditions of the Nostoc commune yoghurt were optimized by orthogonal test.

Key words: Nostoc commune, yoghurt, optimal formula