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題 名 | 冷凍雙叉乳桿菌酸酪乳之研究=Studies on the Manufacture of Frozen Bifidus Yoghurt |
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作 者 | 黃建榕; | 書刊名 | 畜產研究 |
卷 期 | 32:2 1999.06[民88.06] |
頁 次 | 頁193-197 |
分類號 | 473.7 |
關鍵詞 | 冷凍雙叉乳桿菌酸酪乳; 安定劑; 質地特性; Frozen bifidus yoghurt; Stabilizer; Textural characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的在於探討冷凍雙叉乳桿菌酸酪乳之最佳製造條件及最適當之混合菌 元比例,以研製適合國人口味之高品質酸酪乳。結果顯示:調製冷凍酸酪乳時,添加 Bifidobacterium longum CCRC 14605、Streptococcus thermophilus CCRC 14086及Lactobacillus acidophilus CCRC 14072(2:2:1)為混合菌元(添加量為5%左右)時,於40℃下具有最佳 產酸能力,其發酵時間平均約為5小時。以攪凍機加以攪凍及冷凍儲存後,各種乳酸菌數均 有明顯下降趨勢(p<0.05)。試樣在2個月之冷凍保存期間,總生菌數大致維持在10 CFU ╱ml以上。冷凍攪拌後之乳糖酵素活性在增加之趨勢,但在冷凍貯藏期間,其乳糖酵素活 性呈現遞減之現象。在品評方面,含脂率在6%之製品,無論在外觀、質地、風味及接受性 方面皆顯著優於9%含脂率之製品(p<0.05)。 |
英文摘要 | The study was conducted to investigate the optimal conditions for manufacturing frozen yoghurt and the proper ratios in added mixed starter for manufacturing high quality yoghurt products which most suited tastes of our people. The rsults showed that the best incubaion temperature of acid production with mixed starter containing Bifidobacterium longum CCRC 14605, Streptococcus thermophilus CCRC 14086 and Lactobacillus acidophilus CCRC 14072 (2:2:1) was 40℃ for 5 hours. Viable counts of various lactic acid bacteria tended to significantly decrease (P<0.05) after freeze-stired in freezing storage. Viable counts of sample were maintained beyond 10 CFU/ml during 2 months of freezing storage. The activity of lactase in the sample increased after freeze-stired and descended with increase of freezing storage. In organoleptic evaluations, yoghurts which contained 6% fat has a higher score in appearance, flavor, texture and acceptance than those which contained 9% fat (P<0.05). |
本系統中英文摘要資訊取自各篇刊載內容。