CAJ | 학술논문

对覆盆子果汁对双歧杆菌增殖效果进行研究,发现添加覆盆子果汁对双歧杆菌的生长有明显地促进作用。同时,以发酵温度、添加果汁前物料的pH值、覆盆子果汁添加量为3因素,对覆盆子益生菌发酵乳的工艺参数进行优化。结果表明,最优工艺优化参数为培养温度42℃、物料发酵pH值为6.25,发酵约1.5h后添加5%灭菌的覆盆子果汁。采用本工艺生产的发酵乳不但口感细腻爽口,酸甜适宜,而且有浓郁的覆盆子香味,发展前景十分广阔。
대복분자과즙대쌍기간균증식효과진행연구,발현첨가복분자과즙대쌍기간균적생장유명현지촉진작용。동시,이발효온도、첨가과즙전물료적pH치、복분자과즙첨가량위3인소,대복분자익생균발효유적공예삼수진행우화。결과표명,최우공예우화삼수위배양온도42℃、물료발효pH치위6.25,발효약1.5h후첨가5%멸균적복분자과즙。채용본공예생산적발효유불단구감세니상구,산첨괄의,이차유농욱적복분자향미,발전전경십분엄활。
In this study,we found that raspberry juice had a remarkable growth-promoting effect on Bifidobacterium bifidum.Meanwhile,we optimized fermentation temperature,medium pH before raspberry juice addition,the amount of raspberry juice added to raw milk for producing raspberry probiotic yoghurt by orthogonal array design.The optimal fermentation parameters were determined as 42 ℃ of fermentation temperature,initial medium pH 6.25,and addition of 5% raspberry juice after approximately 1.5 h of fermentation.The produced yoghurt had a smooth and refreshing taste,a pleasant balance of tart and sweet,and a strong raspberry scent and showed wide development prospects.