CAJ | 학술논문

以鲜牛奶为原料，通过添加适量的共沉淀氢氧化铁，以Hansen公司的YF-L812为发酵剂，对制备共沉淀氢氧化铁发酵乳进行了研究。通过单因素试验和正交试验，确定了最佳工艺条件。结果表明，当铁添加量为20 mg/kg，接种量为5%，白砂糖添加量为6%（均为质量分数）在42℃条件下发酵5 h即可得到优质的共沉淀氢氧化铁酸奶制品。在此条件下制备的酸奶与未添加共沉淀氢氧化铁酸奶在7 d保藏期内，除酸度有显著差异外，乳酸菌数和TBA值均无显著性差异。
이선우내위원료，통과첨가괄량적공침정경양화철，이Hansen공사적YF-L812위발효제，대제비공침정경양화철발효유진행료연구。통과단인소시험화정교시험，학정료최가공예조건。결과표명，당철첨가량위20 mg/kg，접충량위5%，백사당첨가량위6%（균위질량분수）재42℃조건하발효5 h즉가득도우질적공침정경양화철산내제품。재차조건하제비적산내여미첨가공침정경양화철산내재7 d보장기내，제산도유현저차이외，유산균수화TBA치균무현저성차이。
For preparation of co-precipitation ferric hydroxide yogurt , fresh milk was used as a raw material and an appropriate amount of co-precipitation ferric hydroxide ,the YF-L812 starter culture from Hansen corporation were added to product yogurt. Based on one-factor-at-a-time investigations ,orthogonal array designs were employed to optimize the fermentation conditions.The results showed that ,adding 20 mg/kg iron, 5 % inoculums size,6 % sugar and at 42 ℃ 5 hours fermentation time can achieve the high quality co-precipitation ferric hydroxide yogurt.During the 7 days storage ,between fortified and unfortified yogurt ,there was no significant differences in the number of lactic acid bacteria and the TBA value ,only in the acidity.