CAJ | 학술논문

以菊花提取液和鲜牛奶为主要原料，杀菌后接种乳酸菌进行乳酸发酵，通过单因素与正交试验确定原料的配比、发酵条件及产品的配方。结果表明，原料最佳配比为菊花提取汁20％、蔗糖8％、鲜牛奶40％；制备该乳饮料的最佳发酵工艺条件为接种量3％、发酵时间4h、温度42℃。
이국화제취액화선우내위주요원료，살균후접충유산균진행유산발효，통과단인소여정교시험학정원료적배비、발효조건급산품적배방。결과표명，원료최가배비위국화제취즙20％、자당8％、선우내40％；제비해유음료적최가발효공예조건위접충량3％、발효시간4h、온도42℃。
Chrysanthemum flower extract and fresh bovine milk were mainly used as raw materials to develop a novel fermented beverage based on sterilization and subsequent fermentation by inoculated lactic acid bacteria. Employing orthogonal array design, the optimal fermentation medium composition was determined to consist of 20% chrysanthemum flower extract, 8% sucrose and 40% milk and meanwhile, fermentation for 4 h at 42 ℃ and an inoculum size of 3% was found optimal.