WO2019113736A1 - 一种袋装风味发酵乳 - Google Patents

一种袋装风味发酵乳 Download PDF

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WO2019113736A1
WO2019113736A1 PCT/CN2017/115462 CN2017115462W WO2019113736A1 WO 2019113736 A1 WO2019113736 A1 WO 2019113736A1 CN 2017115462 W CN2017115462 W CN 2017115462W WO 2019113736 A1 WO2019113736 A1 WO 2019113736A1
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Prior art keywords
fermented milk
weight
bagged
flavored fermented
distarch phosphate
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PCT/CN2017/115462
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English (en)
French (fr)
Inventor
薛梅
张海涛
李伯
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新希望双喜乳业（苏州）有限公司
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Application filed by 新希望双喜乳业（苏州）有限公司 filed Critical 新希望双喜乳业（苏州）有限公司
Priority to PCT/CN2017/115462 priority Critical patent/WO2019113736A1/zh
Priority to CN201780001999.3A priority patent/CN108124415A/zh
Publication of WO2019113736A1 publication Critical patent/WO2019113736A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives

Definitions

  • the invention relates to the technical field of fermented milk preparation. More specifically, the present invention relates to a bagged flavored fermented milk.
  • Milk is the most perfect nutritious food, rich in high-quality protein, fat, vitamins and a variety of immune active factors. Flavored fermented milk is made from raw cow's milk (milk) milk or milk powder, adding other raw materials, reducing the pH after sterilization and fermentation, adding or not adding food additives, nutrient enhancers, fruits and vegetables, grains before or after fermentation. And other products. Compared with the original raw cow (sheep) milk or milk powder, fermented milk can produce some physiologically active substances, such as organic acids, SOD, extracellular polysaccharides, active enzymes, etc., which have certain regulation effects on the body and can enhance digestion. Absorptive capacity, strengthen gastrointestinal motility and the body's material metabolism, help the body excrete toxic substances.
  • physiologically active substances such as organic acids, SOD, extracellular polysaccharides, active enzymes, etc.
  • Still another object of the present invention is to provide a bagged flavored fermented milk which imparts a unique flavor and a soft and smooth mouthfeel to the fermented milk, and which has good product stability during the shelf life.
  • a bagged flavored fermented milk comprising the following raw material formulations:
  • acetylated distarch phosphate is obtained by cross-linking corn starch with sodium polymetaphosphate or phosphorus oxychloride, and then esterifying with acetic anhydride.
  • the edible sugar is selected from any one of sucrose, beet sugar, glucose, maltose, fructose, lactose or a combination thereof.
  • the total inoculum of the starter is 2.2 x 10 6 to 3.1 x 10 6 CFU/mL.
  • This application file uses a mixed bacteria consisting of Lactobacillus bulgaricus and Streptococcus thermophilus with an inoculation amount of 1:12, which is conducive to the stable texture formation of the yogurt, and has a fine mouthfeel and a long shelf life.
  • the sweetener is acesulfame.
  • acetylated distarch phosphate, hydroxypropyl distarch phosphate, locust bean gum and oligo-isomaltose are added to the fermented milk as a compound stabilizer, which has a good synergistic effect.
  • acetylated distarch phosphate, hydroxypropyl distarch phosphate, locust bean gum and oligo-isomaltose are added to the fermented milk as a compound stabilizer, which has a good synergistic effect.
  • Significantly improved the tissue state of fermented milk effectively solved the phenomenon of whey separation of fermented milk during shelf life, and improved the taste of fermented milk.
  • This application file uses a mixed bacteria consisting of Lactobacillus bulgaricus and Streptococcus thermophilus with an inoculation amount of 1:12, which can improve the formation and texture of fermented milk to a certain extent.
  • the fermented milk prepared by using the present application has a unique flavor, delicate taste, and can maintain the stability of flavor and quality during the shelf life, and the preparation process is easy to control, and the stability between the batches of fermented milk is high.
  • a bagged flavor fermented milk comprising the following raw material formula: 90 parts by weight of whole milk powder; 50 parts by weight of edible sugar; 2 parts by weight of whey protein powder; 2 parts by weight of stabilizer; 100 DCU of starter; 0.05 weight of acesulfame Share.
  • the stabilizer comprises 40% by weight of acetylated distarch phosphate, 30% by weight of hydroxypropyl distarch phosphate, 20% by weight of locust bean gum, and 10% by weight of oligoisomaltose.
  • the acetylated distarch phosphate is obtained by cross-linking corn starch with sodium polymetaphosphate or phosphorus oxychloride, and then esterifying with acetic anhydride.
  • the edible sugar is selected from any one of sucrose, beet sugar, glucose, maltose, fructose, lactose or a combination thereof.
  • the total inoculum of the starter is 2.2 ⁇ 10 6 CFU/mL
  • the starter is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus
  • the inoculation amount of the Lactobacillus bulgaricus and Streptococcus thermophilus is 1:12.
  • a bagged flavor fermented milk comprising the following raw material formula: 150 parts by weight of whole milk powder; 80 parts by weight of edible sugar; 8 parts by weight of whey protein powder; 8 parts by weight of stabilizer; 300 DCU of starter; 0.2 weight of acesulfame Share.
  • the total inoculum of the starter is 3.1 ⁇ 10 6 CFU/mL
  • the starter is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus
  • the inoculation amount of the Lactobacillus bulgaricus and Streptococcus thermophilus is 1:12.
  • a bagged flavor fermented milk comprising the following raw material formula: 120 parts by weight of whole milk powder; 70 parts by weight of edible sugar; 5 parts by weight of whey protein powder; 5 parts by weight of stabilizer; 200DCU of starter; 0.1 weight of acesulfame Share.
  • the stabilizer comprises 40% by weight of acetylated distarch phosphate, 30% by weight of hydroxypropyl distarch phosphate, 20% by weight of locust bean gum, and 10% by weight of oligoisomaltose.
  • the acetylated distarch phosphate is obtained by cross-linking corn starch with sodium polymetaphosphate or phosphorus oxychloride, and then esterifying with acetic anhydride.
  • the edible sugar is selected from any one of sucrose, beet sugar, glucose, maltose, fructose, lactose or a combination thereof.
  • the total inoculum of the starter is 2.8 ⁇ 10 6 CFU/mL
  • the starter is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus
  • the inoculation amount of the Lactobacillus bulgaricus and Streptococcus thermophilus is 1:12.
  • the stabilizer comprises 40% by weight of acetylated distarch phosphate, 30% by weight of hydroxypropyl distarch phosphate, 20% by weight of locust bean gum, and 10% by weight of oligoisomaltose.
  • the acetylated distarch phosphate is obtained by cross-linking corn starch with sodium polymetaphosphate or phosphorus oxychloride, and then esterifying with acetic anhydride.
  • the edible sugar is selected from any one of sucrose, beet sugar, glucose, maltose, fructose, lactose or a combination thereof.
  • the total inoculum of the starter is 2.5 ⁇ 10 6 CFU/mL
  • the starter is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus
  • the inoculation amount of the Lactobacillus bulgaricus and Streptococcus thermophilus is 1:12.
  • a bagged flavor fermented milk comprising the following raw material formula: 140 parts by weight of whole milk powder; 60 parts by weight of edible sugar; 3 parts by weight of whey protein powder; 7 parts by weight of stabilizer; 250DCU of starter; 0.15 by weight of acesulfame Share.
  • the stabilizer comprises 40% by weight of acetylated distarch phosphate, 30% by weight of hydroxypropyl distarch phosphate, 20% by weight of locust bean gum, and 10% by weight of oligoisomaltose.
  • the acetylated distarch phosphate is obtained by cross-linking corn starch with sodium polymetaphosphate or phosphorus oxychloride, and then esterifying with acetic anhydride.
  • the edible sugar is selected from any one of sucrose, beet sugar, glucose, maltose, fructose, lactose or a combination thereof.
  • the total inoculum of the starter is 2.9 ⁇ 10 6 CFU/mL
  • the starter is a combination of Lactobacillus bulgaricus and Streptococcus thermophilus
  • the inoculation amount of the Lactobacillus bulgaricus and Streptococcus thermophilus is 1:12.
  • Example 2 In the preparation of the bagged flavored fermented milk in Example 2, only a single acetylated distarch phosphate was added as a stabilizer, and the remaining parameters were identical to those in Example 2, and the process was also identical.
  • Example 3 In the preparation of the bagged flavored fermented milk in Example 3, only the stabilizer consisting of two components of acetylated distarch phosphate and hydroxypropyl distarch phosphate was added, and the remaining parameters were identical to those in Example 3, and the process was also complete. the same.
  • the water holding capacity and the viscosity were respectively measured by the following methods, and the fermented milk after 30 days was subjected to sensory evaluation:
  • Viscosity The viscosity was measured at room temperature using a rotary viscometer.

Abstract

公开了一种袋装风味发酵乳，所用原料包括：全脂奶粉90～150重量份；食用糖50～80重量份；乳清蛋白粉2～8重量份；稳定剂2～8重量份；发酵剂100～300DCU；甜味剂0.05～0.2重量份。其中，稳定剂由乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、刺槐豆胶和低聚异麦芽糖复配而成，发酵剂采用接种量为1:12的由保加利亚乳杆菌和嗜热链球菌组成的混合菌。该发酵乳可在货架期内保持风味及品质稳定。

Description

一种袋装风味发酵乳 技术领域
本发明涉及发酵乳制备技术领域。更具体地说，本发明涉及一种袋装风味发酵乳。
背景技术
牛奶是最接近完美的营养食物，含有丰富的优质蛋白质、脂肪、维生素和多种免疫活性因子。风味发酵乳是以生牛(羊)乳或乳粉为原料，添加其他添加其它原料，经杀菌、发酵后pH值降低，发酵前或后添加或不添加食品添加剂、营养强化剂、果蔬、谷物等制成的产品。与原始生牛(羊)乳或乳粉相比，发酵乳可产生一些具有生理活性的物质，如有机酸、SOD、胞外多糖、活性酶等，对机体有一定的调节作用，可增强消化吸收能力，加强胃肠蠕动和机体的物质代谢，帮助人体排泄有毒物质。
近年来，随着消费者对产品味道、香气、质地、健康和安全的不断追求，极大的拉动了酸牛乳在菌种、工艺、设备、包装和质量控制方面的发展。但目前酸奶在货架期的贮藏过程中，其理化指标、微生物指标以及微观结构都会发生较大的变化，从而出现分层、变稀甚至变苦等现象，严重影响酸奶的色泽、风味、质地和口感。
发明内容
本发明的一个目的是解决至少上述问题和/或缺陷，并提供至少后面将说明的优点。
本发明还有一个目的是提供一种袋装风味发酵乳，其能够赋予发酵乳独特的风味和柔软顺滑的口感，且货架期内产品稳定性好。
为了实现根据本发明的这些目的和其它优点，提供了一种袋装风味发酵乳，其包括如下原料配方：
Figure PCTCN2017115462-appb-000001
优选的是，其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。在本技术方案中，乙酰化二淀粉磷酸酯与乳蛋白结合形成网状结构，羟丙基二淀粉磷酸酯中的负电荷基团通过同乳蛋白组份发生反应，增大这些组份的水合作用，提高网状结构的稳定性；刺槐豆胶和低聚异麦芽糖可进一步提高发酵乳的持水力，有效避免了发酵乳在货架期乳清分离的现象，且提升了发酵乳的口感。
优选的是，其中，所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
优选的是，其中，所述乙酰化二淀粉磷酸酯由三偏磷酸钠、醋酸衍生物与淀粉反应制备得到。
优选的是，其中，所述醋酸衍生物为醋酸酐或醋酸乙烯。
优选的是，其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
优选的是，其中，所述发酵剂的总接种量为2.2×106～3.1×106CFU/mL。
优选的是，其中，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合。
优选的是，其中，所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12，保加利亚乳杆菌和嗜热链球菌之间存在共生关系，保加利亚乳杆菌产酸能力强，嗜热链球菌产香能力强。在发酵乳的传统制备工艺中，保加利亚乳杆菌和嗜热链球菌的比例一般为1:1，但制备得到的发酵乳口感略酸涩，且在货架期易出现乳清析出、产品分层等现象。本申请文件，采用接种量为1:12的由保加利亚乳杆菌和嗜热链球菌组成的混合菌，利于酸奶稳定质构的形成，且口感细腻，货架期长。
优选的是，其中，所述甜味剂为安赛蜜。
本发明至少包括以下有益效果：
(1)本申请文件中，乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、刺槐豆胶和低聚异麦芽糖作为复配稳定剂加入发酵乳中，具有较好的协同增效作用，显著改善了发酵乳的组织状态，有效解决了发酵乳在货架期乳清分离的现象，且提升了发酵乳的口感。
(2)本申请文件采用接种量为1:12的由保加利亚乳杆菌和嗜热链球菌组成的混合菌，可在一定程度上增进发酵乳的成型和质地。
(3)采用本申请文件制备得到的发酵乳风味独特，口感细腻，并且可保持在货架期内风味及品质的稳定性，且制备工艺易于控制，发酵乳批次间的稳定性高。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合具体实例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
应当理解，本文所使用的“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
<实例1>
一种袋装风味发酵乳，其包括如下原料配方：全脂奶粉90重量份；食用糖50重量份；乳清蛋白粉2重量份；稳定剂2重量份；发酵剂100DCU；安赛蜜0.05重量份。
其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
其中，所述发酵剂的总接种量为2.2×106CFU/mL，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合，且所述保加利亚乳杆菌和嗜热链球菌的接种 量为1:12。
<实例2>
一种袋装风味发酵乳，其包括如下原料配方：全脂奶粉150重量份；食用糖80重量份；乳清蛋白粉8重量份；稳定剂8重量份；发酵剂300DCU；安赛蜜0.2重量份。
其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
其中，所述发酵剂的总接种量为3.1×106CFU/mL，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合，且所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12。
<实例3>
一种袋装风味发酵乳，其包括如下原料配方：全脂奶粉120重量份；食用糖70重量份；乳清蛋白粉5重量份；稳定剂5重量份；发酵剂200DCU；安赛蜜0.1重量份。
其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
其中，所述发酵剂的总接种量为2.8×106CFU/mL，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合，且所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12。
<实例4>
一种袋装风味发酵乳，其包括如下原料配方：全脂奶粉100重量份；食用糖75重量份；乳清蛋白粉7重量份；稳定剂3重量份；发酵剂150DCU；安赛蜜0.08重量份。
其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
其中，所述发酵剂的总接种量为2.5×106CFU/mL，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合，且所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12。
<实例5>
一种袋装风味发酵乳，其包括如下原料配方：全脂奶粉140重量份；食用糖60重量份；乳清蛋白粉3重量份；稳定剂7重量份；发酵剂250DCU；安赛蜜0.15重量份。
其中，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
其中，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
其中，所述发酵剂的总接种量为2.9×106CFU/mL，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合，且所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12。
为了说明本发明的效果，发明人提供比较实验如下：
<比较例1>
在实例2制备袋装风味发酵乳时，仅添加单一的乙酰化二淀粉磷酸酯作为稳定剂，其余参数与实例2中的完全相同，工艺过程也完全相同。
<比较例2>
在实例3制备袋装风味发酵乳时，仅添加由乙酰化二淀粉磷酸酯和羟丙基二淀粉磷酸酯两组分组成的稳定剂，其余参数与实例3中的完全相同，工艺过程也完全相同。
<比较例3>
在实例4制备袋装风味发酵乳时，保加利亚乳杆菌和嗜热链球菌的接种量为1:5，其余参数与实例4中的完全相同，工艺过程也完全相同。
对于上述实例和比较例得到的发酵乳，分别采用如下方法检测其持水率和粘稠度，并对放置30天后的发酵乳进行感官评定：
持水率：称取W1的发酵乳，将其放置于分液漏斗上1h后，再次称量W2，则持水率(％)＝(W1-W2)*100％/W1；
粘稠度：采用旋转式粘度计于室温下测定粘度。
表1风味发酵乳的各项性能参数
  持水率(％) 粘度(cp) 感官评定(放置30天后)
实例1 82.3 264 无乳清分离，口感细腻，香味浓
实例2 81.9 263 无乳清分离，口感细腻，香味浓
实例3 82.5 270 无乳清分离，口感细腻，香味浓
实例4 83.0 260 无乳清分离，口感细腻，香味浓
实例5 81.7 263 无乳清分离，口感细腻，香味浓
比较例1 45.3 127 明显乳清分离，口感酸涩
比较例2 62.1 149 少量乳清分离，口感酸涩
比较例3 54.4 130 明显乳清分离，口感酸涩
从表1能够看出:
比较例1和实例2相比，比较例1中仅采用单一的乙酰化二淀粉磷酸酯作为稳定剂，发酵乳在货架期的稳定性显著降低，出现明显的乳清分离现象。
比较例2和实例3相比，比较例2中没有添加刺槐豆胶和低聚异麦芽糖，发酵乳的持水率降低，货架期也有所缩短；
比较例1和实例4相比，比较例3中保加利亚乳杆菌和嗜热链球菌的接种量为1:5，制备得到的发酵乳质构变差，不利于长期贮存。
可见，采用本发明技术手段制备得到的发酵乳风味独特，口感细腻，并且可保持在货架期内风味及品质的稳定性，且制备工艺易于控制，发酵乳批次间的稳定性高。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用。它完全可以被适用于各种适合本发明的领域。对于熟悉本领 域的人员而言，可容易地实现另外的修改。因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实例。

Claims (10)

  1. 一种袋装风味发酵乳，其特征在于，包括如下原料配方：
    Figure PCTCN2017115462-appb-100001
  2. 如权利要求1所述的袋装风味发酵乳，其特征在于，所述稳定剂包括40wt％乙酰化二淀粉磷酸酯、30wt％羟丙基二淀粉磷酸酯、20wt％刺槐豆胶、和10wt％低聚异麦芽糖。
  3. 如权利要求2所述的袋装风味发酵乳，其特征在于，所述乙酰化二淀粉磷酸酯由玉米淀粉经多偏磷酸钠交联或三氯氧磷交联后，再经醋酐酯化制得。
  4. 如权利要求2所述的袋装风味发酵乳，其特征在于，所述乙酰化二淀粉磷酸酯由三偏磷酸钠、醋酸衍生物与淀粉反应制备得到。
  5. 如权利要求4所述的袋装风味发酵乳，其特征在于，所述醋酸衍生物为醋酸酐或醋酸乙烯。
  6. 如权利要求1所述的袋装风味发酵乳，其特征在于，所述食用糖选自蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的任一种或其组合。
  7. 如权利要求1所述的袋装风味发酵乳，其特征在于，所述发酵剂的总接种量为2.2×106～3.1×106CFU/mL。
  8. 如权利要求1所述的袋装风味发酵乳，其特征在于，所述发酵剂为保加利亚乳杆菌和嗜热链球菌的组合。
  9. 如权利要求8所述的袋装风味发酵乳，其特征在于，所述保加利亚乳杆菌和嗜热链球菌的接种量为1:12。
  10. 如权利要求1所述的袋装风味发酵乳，其特征在于，所述甜味剂为安赛蜜。
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CN105558012A (zh) * 2015-12-24 2016-05-11 光明乳业股份有限公司 一种饮用型发酵乳及其制备方法
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