Hoʻolālā hoʻāʻo
Nā mea ho'āʻo: waiu hou,xylo-oligosaccharides, Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St).
Ka ho'ā 'ana: E ho'ā i ka Lactobacillus bulgaricus a me Streptococcus thermophilus i ka waiu skim i ʻekolu manawa a hiki i ka paʻa ʻana o kā lākou hana (e hoʻoholo ʻia e ka nānā ʻana i ka microscopic a me ka waiū curdled), a laila e mālama iā lākou i loko o ka friji no ka hoʻohana ʻana ma hope. Ke ala ho'āʻo: E hoʻomākaukau i 21 mau laʻana waiu hou a māhele iā lākou i 3 pūʻulu, me 7 mau laʻana i kēlā me kēia hui. E hoʻohui i nā manaʻo (%, w/v) o 0, 0.5, 0.6, 0.7, 0.8 i nā laʻana i kēlā me kēia hui. , 0.9 a me 1.0 xylo-oligosaccharides, a hui pu i ka Lb a me St ma ka like ana o 2:1, 1:1, a me 1:2 e hana i ka moʻomeheu starter, a laila inoculate i loko o 3 pūʻulu me ka inoculation nui o 3%. Ferment ma kahi mahana mau o 42°C, a lawe i nā laʻana i nā manawa maʻamau e ana i ka helu o nā bacteria ola, waiwai pH, ʻakika a me ka ʻakika lactic ma kēlā me kēia hui o ka waiū.
nā hopena hoʻokolohua
(1) Lb: St = 2: 1, ka hopena o ka xylo-oligosaccharides i ka ulu ʻana a me ka hana ʻana i ka waika o nā ʻano palaka fermentation yogurt
E like me ka mea i ʻike ʻia mai ka Figure 1, 0 a 1.5 h ka manawa hoʻololi o ke koʻikoʻi a me ka pae mua o ke komo ʻana i ka pae ulu logarithmic. ʻAʻole ulu koke ke kānana, emi mālie ka pH, a piʻi wikiwiki ka acidity a me ka lactic acid. Inā he 0.7% ka nui o ka xylo-oligosaccharide, ʻo ka nui o ka bacteria ʻO ka nui loa he 1.94.×108 CFU/mL (ʻo ka mana he 1.15×108 CFU/mL), a ua like ka pH, acidity a me ka lactic acid me ka mana; ma waena o 1.5 mau hola a me 3.5 mau hola, komo ke koʻikoʻi i ka māhele ulu logarithmic a ulu wikiwiki. Ua hāʻule koke ka pH, a ua piʻi wikiwiki ka ʻakika a me ka ʻakika lactic. Inā he 0.7% ka nui o ka xylo-oligosaccharide, ʻo ka nui o ka helu bacterial he 5.65.×108 CFU/mL (ʻo 5.41 ka mana×108 CFU/mL). ʻO ka pH, acidity, a me ka lactic acid content He 5.82, 63 a me 4.93 kēlā me kēia, a me ka pH, acidity a me ka lactic acid maʻiʻo o ka mana he 6.05, 56 a me 4.67. Mai ka hola 3.5 a hiki i ka 4.5 hola, ua emi ka nui o ka helu bacteria, ua emi mālie ka pH, a ua hoʻonui mālie ka ʻakika a me ka lactic acid.
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Ka manawa hoʻouna: Nov-14-2023
