| 乳及其制品中风味物质的研究进展 |
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| 引用本文： | 韩清波,刘晶.乳及其制品中风味物质的研究进展[J].食品科技,2007,32(3):1-3. |
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| 作者姓名： | 韩清波 刘晶 |
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| 作者单位： | 1. 石家庄三鹿集团股份有限公司,石家庄,050071
2. 河北经贸大学生物科学与工程学院,石家庄,050061 |
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| 摘 要： | 乳尤其是发酵乳中的风味物质种类繁多,包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。由于加工过程中微生物和理化的原因,容易使乳制品产生不良风味。通过加入抗氧化剂等添加剂、加强杀菌措施、控制原料奶的品质和环境条件来控制风味的变化,提高其品质。
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| 关 键 词： | 风味物质 发酵乳 不良风味 氧化味 |
| 文章编号： | 1005-9989(2007)03-0001-03 |
| 修稿时间： | 2006年9月25日 |
Research on flavor substances in milk and milk products |
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| HAN Qing-bo,LIU Jing.Research on flavor substances in milk and milk products[J].Food Science and Technology,2007,32(3):1-3. |
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| Authors: | HAN Qing-bo LIU Jing |
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| Abstract: | Milk,especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. Bad flavor in milk could produce because of microorganism and physiochemical reason. To improve the quality of milk product, the measures could be used to control the changes of flavor in milk, for example, to add additive, such as antioxidant; to strength sterilizing; to control the quality of material and circumstance condition. |
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| Keywords: | flavor substance fermented milk bad flavor oxidized flavor |
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