食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 299-301.doi: 10.7506/spkx1002-6630-200916069
• 技术应用 • 上一篇
姚明兰，吴 定，万 幸，邢冠男，张丽莉，路桂红
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江苏省教育厅高校高技术产品发展项目(JHD04-003)
YAO Ming-lan，WU Ding，WAN Xing，XING Guan-nan，ZHANG Li-li，LU Gui-hong
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摘要：
对麦胚酸奶的制作工艺进行研究。从市场销售的发酵酸奶中分离、纯化发酵麦胚酸牛乳菌种——唾液链球菌嗜热亚种、德氏乳杆菌保加利亚亚种。麦胚酸奶工艺配方：脱脂奶粉 6g、麦胚粉 4～5g、白砂糖 6g、蒸馏水100ml、德氏乳杆菌保加利亚亚种2ml、唾液链球菌嗜热亚种2ml。按照配方制备发酵液在37℃发酵7h，可获得风味、口感较好的麦胚酸奶。
关键词: 麦胚酸奶工艺, 唾液链球菌嗜热亚种, 德氏乳杆菌保加利亚亚种
Abstract:
In order to achieve the scientific and rational nutrition matching, a wheat germ yogurt was developed using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivaricus subsp. thermophilus isolated and purified from a commercial yoghurt branded “Weigang”. A product with nice flavor and taste could be obtained by adding 2 ml of Lactobacillus delbrueckii subsp.bulgaricus and 2 ml of Streptococcus salivaricus subsp. thermophilus to a mixture of 6 g of skimmed milk powder, 4－5 g of wheat germ powder, 6 g of sugar and 100 ml of distilled water for fermentation at 37 ℃ for 7 h.
Key words: wheat germ yogurt , techonlogy, Streptococcus salivaricus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus
中图分类号:
TS252.4
姚明兰，吴 定，万 幸，邢冠男，张丽莉，路桂红. 麦胚酸奶的研制[J]. 食品科学, 2009, 30(16 ): 299-301.
YAO Ming-lan，WU Ding，WAN Xing，XING Guan-nan，ZHANG Li-li，LU Gui-hong. Development of A Wheat Germ Yogurt[J]. FOOD SCIENCE, 2009, 30(16 ): 299-301.
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