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- Title
响应面法优化副干酪乳杆菌发酵沙棘酸奶工艺.
- Authors
胡盼盼
- Abstract
Using fresh sea-buckthom as raw material, and Lactobacillus paracasei subsp. paracasei MSL as fermentation starter, set-style sea-buckthom yo gurt was prepared. Using sensory evaluation score as response value, the fermentation technology was optimized by response surface methodology. Results showed that the optimal technological condition for set-style sea-buckthorn yogurt was sea-buckthorn juice 12%, sucrose 8% starter inoculum 1%. Under the optimal conditions, the set-style sea-buckthorn yoghurt was light yellow, with clear fragrance of sea-buckthorn and yoghurt, moderate sour and sweet, fine tissue, good stability, and without whey precipitation, and the highest sensory score was 91.33. The number of lactic acid bacteria was 1.4x10 CFU/ml, Escherichia coli and pathogenic bacteria were not detected, and the acidity value was 83.0 T, the protein content was 3.6%, and the fat content was 2.9%. which were both in line with the requirements of national standard GB 19302-2010 "fermented milk".
- Subjects
RESPONSE surfaces (Statistics); FERMENTED milk; LACTIC acid bacteria; PATHOGENIC bacteria; YOGURT; HIGH-protein diet
- Publication
China Brewing, 2021, Vol 40, Issue 6, p202
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.06.039