河北北方学院学报：自然科学版
河北北方學院學報：自然科學版
하북북방학원학보：자연과학판
Journa of Hebei North University:Natural Science Edition
2012年
1期
34-37,46
,共5页
凝固型酸奶%蜂蜜%乳酸菌%工艺参数
凝固型痠奶%蜂蜜%乳痠菌%工藝參數
응고형산내%봉밀%유산균%공예삼수
set-style yoghurt%honey%lactic acid bacteria%process parameters
以优质新鲜的蜂蜜和牛奶为原料,接种乳酸菌进行发酵,在单因素试验基础上,通过正交试验确定凝固型蜂蜜酸牛奶的工艺参数.结果表明：凝固型蜂蜜酸牛奶的最优工艺参数为蜂蜜添加量6%,乳酸菌接种量3%,发酵时间3.5h,发酵温度42℃。
以優質新鮮的蜂蜜和牛奶為原料,接種乳痠菌進行髮酵,在單因素試驗基礎上,通過正交試驗確定凝固型蜂蜜痠牛奶的工藝參數.結果錶明：凝固型蜂蜜痠牛奶的最優工藝參數為蜂蜜添加量6%,乳痠菌接種量3%,髮酵時間3.5h,髮酵溫度42℃。
이우질신선적봉밀화우내위원료,접충유산균진행발효,재단인소시험기출상,통과정교시험학정응고형봉밀산우내적공예삼수.결과표명：응고형봉밀산우내적최우공예삼수위봉밀첨가량6%,유산균접충량3%,발효시간3.5h,발효온도42℃。
The honey and fresh milk were used as the main materials to insert lactic acid bacteria for fermentation. On the base of single factor experiment, the process parameters of solidified honey sour milk were determined by orthogonal test. Recults show that the procers parameters of solidifies honey sour milk one： honey concentration temperature and time being 42℃ an , inoculum concentration of lactic acid bacteria 3%, fermentation d 3.5 h respectively.
