Optimization of Preparation of Fermented Milk by Bacillus coagulans
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The production process of Bacillus coagulans fermented milk was optimized. The new fermented milk co-fermented with Bacillus coagulans 13002, Lactobacillus bulgaricus CGMCC 1.290 and Streptococcus thermophilus CGMCC 1.2741 was used as the research object. The single factor experiment was conducted with different strain compound ratio, strain inoculation amount and fermentative oligosaccharides addition amount. Sensory score was used as the response value. Box-behnken center combination was used to establish a mathematical model to study the optimal production process of fermented milk. The results showed that the optimal technological conditions of fermented milk were as follows: bacteria compound ratio (Bacillus coagulans: (Streptococcus thermophilus: Lactobacillus bulgaricus=1:1)) 3:1, oligosaccharides addition amount 1.50%, inoculation amount 1.50%. Under the optimized conditions, the average titrated acidity of fermented milk was determined to be 90.59, and the fitting rate with the acidity predicted by the model (93.25) was 97.15%, indicating that Bacillus coagulans fermented milk has certain competitive advantages, providing theoretical basis and expanding ideas for the development of new fermented milk.
