| 乳酸菌对发酵乳制品风味形成的影响 |
| |
| 引用本文： | 李良,马莺.乳酸菌对发酵乳制品风味形成的影响[J].中国乳品工业,2012,40(5):42-45,50. |
| |
| 作者姓名： | 李良 马莺 |
| |
| 作者单位： | 1. 哈尔滨工业大学食品科学与工程学院,哈尔滨150090;东北农业大学食品学院,哈尔滨150030
2. 哈尔滨工业大学食品科学与工程学院,哈尔滨,150090 |
| |
| 摘 要： | 乳酸菌对发酵乳制品风味有决定性影响,发酵乳制品的风味物质主要是乳酸菌利用脂肪、碳水化合物和蛋白质等物质产生的。文章对乳酸菌代谢脂肪、糖、柠檬酸和氨基酸产生芳香物质的机理进行了综述。
|
| 关 键 词： | 乳酸菌 风味 机理 |
Effect of Lactic acid bacteria on flavor of fermented dairy products |
| |
| LI Liang
,
MA Ying.Effect of Lactic acid bacteria on flavor of fermented dairy products[J].China Dairy Industry,2012,40(5):42-45,50. |
| |
| Authors: | LI Liang MA Ying |
| |
| Affiliation: | 1(1.School of Food Science and Engineering,Harbin Institute of Technology,Harbin 150090,China;2.Food College,Northeast Agricultural University,Harbin 150030,China) |
| |
| Abstract: | Lactic acid bacteria have a decisive influence on the flavor of fermented dairy products,Lactic acid bacteria metabolism of fats,carbohydrates and proteins produced flavor substances.This article summarized mechanism research that Lactic acid bacteria metabolism of fat,sugar,citric acid and amino acid to produce aromatic substances |
| |
| Keywords: | Lactic acid bacteria flavor mechanism |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
