| 酸花生奶生产菌种驯化的研究 |
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| 引用本文： | 惠丰立,魏明卉,刘宗才,刘征.酸花生奶生产菌种驯化的研究[J].南都学坛,2000,20(6):37-38. |
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| 作者姓名： | 惠丰立 魏明卉 刘宗才 刘征 |
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| 作者单位： | 南阳师范学院,生物系,河南,南阳,473061 |
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| 摘 要： | 将保加利亚乳杆菌和嗜热链球菌分别在等量的牛奶和花生奶培养液中进行连续传代驯化复壮 ,使其逐步适应花生奶的发酵环境。用驯化后的菌种生产酸花生奶 ,可使其含菌数达到酸牛奶的水平 ,酸度比驯化前提高 39% ,风味也得到明显改善
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| 关 键 词： | 酸花生奶 菌种 驯化 |
| 文章编号： | 1002-6320(2000)06-0037-02 |
| 修稿时间： | 2000年4月3日 |
The Study of Taming of Starter in Peanut-Yogurt Production |
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| HUI Feng li,WEI Ming hui,LIU Zong cai,LIU Zheng.The Study of Taming of Starter in Peanut-Yogurt Production[J].Academic forum of nandu,2000,20(6):37-38. |
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| Authors: | HUI Feng li WEI Ming hui LIU Zong cai LIU Zheng |
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| Abstract: | Lactobacillus bulgaricus and strptococcus thermophilus were tamed and became strong continuously in a culture fluid mixed with milk and peanut milk(1∶1).Then these bacterial would suit to the environment of fermentation in peanut milk gradually.In the peanut yogurt produced with the above tamed bacterial the number of bacterial would be same as that in yogurt.Meanwhile the acidity would be higher(39%) than that before the bacterial were tamed,and the flavour could be improved obviously. |
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| Keywords: | peanut yogurt starter tame |
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