刘冬;黄守敏;毕璋友;吴成方;叶红玲;姜晓斌;徐基艳;

• 1:安庆职业技术学院

摘要(Abstract)：

以富锌的青春双歧杆菌ys01、德氏乳杆菌保加利亚亚种1.1480和嗜酸乳杆菌ysh2混合菌体作为富锌酸奶发酵剂发酵制备富锌酸奶,通过单因素试验和Box-Behnken试验对富锌酸奶的发酵条件进行优化,并考察其主要品质。富锌酸奶最佳发酵条件为:奶粉13%、蔗糖6%、葡萄糖酸锌39.1 mg/kg、变性淀粉1.3%,接种量4.2%、发酵温度41℃、发酵时间6 h。在该条件下,富锌酸奶感官总分为8.9,蛋白质、脂肪、非脂乳固体和乳酸菌数等主要技术指标符合GB19302的相关规定,其有机锌含量为6.2 mg/kg。

关键词(KeyWords)： 富锌酸奶;双歧杆菌;富锌;凝固型酸奶

Abstract:

Keywords:

基金项目(Foundation): 安徽省高等学校省级自然科学研究重点项目(KJ2014-A148);; 安徽省省级教学研究项目(2012JYXM716)

作者(Author): 刘冬;黄守敏;毕璋友;吴成方;叶红玲;姜晓斌;徐基艳;

Email:

DOI: 10.13989/j.cnki.0517-6611.2015.22.090

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