CAJ | 학술논문

研究用海藻酸钠包埋乳酸菌发酵草莓酸奶工艺.研究结果表明固定化乳酸菌发酵草莓酸奶的最佳工艺条件为:海藻酸钠溶液浓度为1.5%,含菌种脱脂乳用量为6mL/100mL海藻酸钠溶液,胶珠的添加量为100mL海藻酸钠溶液/100 mL草莓奶液,胶珠直径为2 mm～3 mm,培养温度为40℃,白砂糖添加量为10%,草莓浆添加量15%.连续发酵结果表明固定化乳酸菌发酵草莓酸奶可连续使用10次.
연구용해조산납포매유산균발효초매산내공예.연구결과표명고정화유산균발효초매산내적최가공예조건위:해조산납용액농도위1.5%,함균충탈지유용량위6mL/100mL해조산납용액,효주적첨가량위100mL해조산납용액/100 mL초매내액,효주직경위2 mm～3 mm,배양온도위40℃,백사당첨가량위10%,초매장첨가량15%.련속발효결과표명고정화유산균발효초매산내가련속사용10차.
The technology of strawberry yoghurt fermented by Lactobacillus which were immobilized by sodium alginate were studied. Results showed that the optimum technology condition to ferment strawberry yoghurt by immobilized Lactobacillus is 1.5 % sodium alginate concentration, 6 mL skim milk containing strains/100 mL sodium alginate solution, 100 mL sodium alginate solution/100 mL mixture of strawberry and milk, 2 mm～3 mm bead diameter, incubation temperature 40 ℃, 10 % sugar and 15 % strawberry. And the results of continuous fermentation showed that Lactobacillus immobilized by sodium alginate can be used to ferment strawberry yoghurt for 10 times.