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酸奶为纯绿色食品,它是由牛奶经乳酸菌发酵制成的,除具有鲜牛奶的营养价值外,因内含乳酸菌并在发酵过程中产生乳酸及B族维生素(B2、B6、B12)等,可促进人体消化呼吸,提高人的免疫力,长期饮用即可保证钙质的需求,又可健肠胃,调节人体代谢,提高人的抗病能力,使人健康长寿,对儿童、老年人尤佳。因此已被越来越多的人所青睐。下面介绍瓶装酸奶的制作方法: 一、制作酸奶所用的仪器、材料灭菌设备、发酵罐或发酵室、加热罐、紫外线灯、玻璃瓶或瓷瓶或专用纸盆、鲜牛奶、白糖、乳酸菌种(保加利亚杆菌与嗜热链球菌)等。
Yoghurt is a pure green food. It is made by fermenting milk with lactic acid bacteria. Besides having the nutritional value of fresh milk, it contains lactic acid bacteria and produces lactic acid and B vitamins (B2, B6, B12) in the fermentation process, etc. Can promote the body’s digestion and respiration, improve people’s immunity, long-term drinking can ensure the demand for calcium, but also healthy stomach, regulate the body’s metabolism, improve people’s resistance to disease, make people health and longevity, especially for children, the elderly . Therefore, it has been favored by more and more people. The following describes the production method of bottled yogurt: 1. The equipment used for making yogurt, the equipment for sterilizing materials, fermentation tanks or fermentation rooms, heating tanks, ultraviolet lamps, glass bottles or porcelain vases or special paper pots, fresh milk, white sugar, and lactic acid bacteria ( Bulgarian bacilli and Streptococcus thermophilus) etc.