The Separation And Screening Of Lactic Acid Bacteria From The Traditional Milk Granule In Xinjiang And Investigation Of The Milk Granule Processing Technology

18 strains of lactic acid bacteria were isolated from tradition milk granule in Xinjiang from Yili,Tacheng and Urumqi with BCG milk nutrient agar plates. All isolated bacteria were checked with cell shapes and biochemical tests. 15 strains among those lactic acid bacteria are bacillus, 3 strains under mirror check are streptococcus, and 83.3% of the separated lactobacillus are bacillus which are advantage germ. After that, five strains of lactic acid bacteria with stable inheritable and good milk solidifies characters that were screened with transferring of culture were be screened secondly.Result of the experiment enunciate:XY-3 and XY-5 are all better in the state of sense organs, the ability of producting acetaldehyde and biacetyl, the change of acidity during cooling and the ability of control number of LAB during storing r;But XY-6's ability of producting acetaldehyde is lower than 10; The finished products come from the TC-2 are not delicate; The change of acidity during cooling of SXG-5 is too violent. The setted time of all LAB is longer than 6 hours, and fermented activity is less than 0.60%, the applied to fermented milk product alone is limited.setting time and fermented activity have an obvious improvement by combining bacillus and streptococcus,the reults presented that 2 combinations of strains can be the candidate for fermentation products. the combination of XY-5 and XY-6 can be used for the production of yoghourt product, and among them, the combination of XY-3 and XY-6 can be used for milk granule production..The result of investigation of milk knot processing technology indicated:(1)The mix culture of YO-MIX 883 and combination strain of XY-3 with XY-6 separated this laboratory can take the product present good quality;(2)The most optimal technology of added sugar milk granule was chosen by orthogonal design of 4 factors and 3 level :the measure of ferment is 3%, ferment time is 4.0 hours , the amount of added sugar is 7% and time of baking is 2 hours.The best parameter is A2 B1C3D1,The influence of factor to sense organs quality is Dï¹¥Cï¹¥Bï¹¥A, then the influence of baking time to the sense organs quality is the biggest, secondly sugar quantity and ferment time, the influence of fermenting inoculating is minimum to the sense organs quality;(3) Research of the amount of added salt in milk granule indicated: 1.0% amount of adding salt is the most suitable proper; (4) The product can have a storage term for 3 month and the product which added Fungi depressant has a longer Storage term(;5)the chemical characters and texture properties of milk granule were analyzed.The results showed that the quality of tradition milk granule were improved by processing technology of optimization.