保加利亚乳杆菌和嗜热链球菌发酵紫红薯酸牛奶

摘要

研究以鲜牛奶和紫红薯为主要原料,保加利亚乳杆菌(Lactobacillus bulgaricus)与嗜热链球菌(Streptococcus thermophilus)为发酵剂,木糖醇为甜味剂,进行了发酵条件的平行和L9(34)正交试验.结果表明,保加利亚乳杆菌与嗜热链球菌混合量比1∶1(数量比),接种量5％,紫红薯添加量15％,木糖醇10％,果胶0.1％,明胶0.1％,CMC 0.1％,变性淀粉0.5％,45℃,发酵4h,制得的紫红薯酸牛奶不仅保留纯酸牛奶的芳香和口感,又具备紫红薯的营养和色泽,是新型紫红薯营养酸奶发酵的优化工艺.%A new type of yoghurt, a clabber mile with the purple sweet potatoes fermented by Lactobadllus bulgaricus and Streptococcus ther-mophilus was studied. The orthogonal experiments of L9(34)results showed that, the optimize fermentation conditions and additive compositions of purple sweet potatoes yoghurt were: purple sweet potatoes 15%, sweeter xylitol 10%, inoculate strain 5%, 45 ℃, fermentation time 4 hours. The dairy products fermented with best nutrition and flavor of yoghurt, and keep the natural colour of purple sweet potatoes.