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صنایع غذایی::
تخمیر
The fermentation substrate may be prepared by mixing the fermentation substrate, and this fermentation substrate is considered in consideration of the culture of lactic acid bacteria and palatability as yogurt.
Such fermentation substrate is mixed with lactic acid bacteria at a concentration of 0.1 DCU / L, and fermented at 40 ± 3 ° C. for 18 to 28 hours, followed by homogenization, to complete a suitable black garlic yogurt. 40 ± 3 ℃ is the optimum growth temperature of lactic acid strain, 18 ~ 28 hours is the optimal growth time of lactic acid strain.
In particular, according to the following experimental example, since the number of similar bacteria reaches the logarithmic period after 16 hours and the lactic acid bacteria have been sufficiently grown from 18 hours, it can be seen that the yogurt has characteristics as yogurt after 18 hours, and the fermentation proceeds further.
As the viscosity of the yogurt becomes harder than the taste or quality of the yogurt, the fermentation time can be extended to 28 hours, which is enough to prevent the quality of the yogurt from being widened.
As fermentation substrate, skim milk powder was produced by the Seoul Milk Cooperative, and glucose (Duchefa Biochemie, Netherland) was used as a sugar source.
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