摘要
研究了无糖水溶性米糠纤维活性乳酸菌酸奶的工艺。实验结果表明,最佳工艺条件为;纤维素酶最佳添加量为50g/L,水溶性米糠纤维添加量为10%,稳定剂添加量(PGA∶CMC=1∶2)为0·4%,发酵剂添加量(嗜菌∶保菌∶双歧=2∶2∶3)为4%,甜味剂(低聚果糖∶蜂蜜=2∶1)添加量为4%,于42℃下发酵5h,所得产品感官评分为90·5分,活菌数目达到3·2×108个/mL。
The technology for production of sugarless water-soluble rice bran fiber yoghurt with active lactobacillus was studied.The results showed the optimal production condition was as follow： amount of cellulase was 50g/L, amount of water- soluble rice bran fiber, stabilizer （ PGA： CMC = 1 ：2 ）, ferment （ Lac. bulgaricus ： Str. thermophilus ： bifidobacterium = 2：2：3） and sweeting agent（ glucosidase： honey = 2：1 ） were 10% ,0.4% ,4% and 4% respectively, the mixed system was fermented at 42℃ for 5h.The sensory score of product was 90.5,and the number of active lactobacillus in product was 3.2 ×10^8/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期264-266,共3页
Science and Technology of Food Industry
关键词
水溶性米糠纤维
酸奶
活性乳酸菌
无糖
water-soluble rice bran fiber
yoghurt
active lactobacillus
sugarless
作者简介
顾立众（1962-），男，副教授，高级工程师，主要从事发酵食品及保健食品的开发研究。
