预培养对酸奶冻干发酵剂活力的影响

被引：5

作者：

赵建新

陈卫

田丰伟

潘巧

张灏

机构：

[1] 江南大学食品学院食品科学与安全教育部重点实验室

[2] 湖南太子奶研发中心

[3] 江南大学食品学院食品科学与安全教育部重点实验室江苏无锡

[4] 江苏无锡

[5] 湖南株洲

来源：

食品与机械 | 2005年 / 04期

关键词：

预培养; 乳酸菌; 冻干发酵剂; 存活率; 活性;

D O I：

10.13652/j.issn.1003-5788.2005.04.003

中图分类号：

TS252 [乳品加工工业];

学科分类号：

083203 ;

摘要：

研究了预培养对酸奶冻干发酵剂活力的影响。在不同的温度和时间下,对酸奶冻干发酵剂的悬浮液进行预培养,得出当温度为42℃时培养40min,冻干发酵剂菌体存活率可以从71%提高到82%,凝乳时间可以从210min降低到185min。在4℃经90d贮藏稳定性实验,发酵剂中菌种的存活率为62%,凝乳时间为245min,较对照存活率提高了23%,凝乳时间缩短了45min。

引用

页码：7 / 9+21 +21

页数：4

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