食品科学 ›› 2005, Vol. 26 ›› Issue (1): 142-144.

• 工艺技术 • 上一篇    下一篇

决明子多糖嗜酸乳杆菌发酵乳的研制

 贾建波   

  1. 淮阴工学院生物工程系
  • 出版日期:2005-01-15 发布日期:2011-09-19

Study on Optimum Parameters of Fermented Yogurt with Cassia Secds Polysaccharides by Lactobacillus Acidophilus

 JIA  Jian-Bo   

  1. Department of Biology Engineering,Huaiyin Industry of Technology
  • Online:2005-01-15 Published:2011-09-19

摘要: 通过正交试验优化了用超声波法提取决明子多糖的工艺条件,从酸奶的酸度和活菌数两方面来分析多糖对酸奶品质的影响,确定决明子多糖嗜酸乳杆菌发酵乳最佳工艺参数。

关键词: 决明子多糖, 提取, 嗜酸乳杆菌, 超声波, 酸奶

Abstract: An orthogonal experiment was made to screen the polysaccharides by the ultrasonic wave to improve the quality of Lactobacillus acidophilus yogurt and assayed on acidity and colony, so as to ascertain the optimum technology parameters of the fermented yogurt with cassia seeds polysaccharides by Lactobacillus acidophilus.

Key words: cassia seeds polysaccharides, extraction, Lactobacillus acidophilus, ultrasonic wave, yogurt