| 微生物发酵法提取甘薯渣果胶及其对凝固型酸奶稳定性的研究 |
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| 引用本文： | 田亚红.微生物发酵法提取甘薯渣果胶及其对凝固型酸奶稳定性的研究[J].食品工业,2012(6):55-57. |
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| 作者姓名： | 田亚红 |
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| 作者单位： | 河北联合大学生命科学学院 |
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| 基金项目： | 河北省唐山市科技局资助项目(10120201c) |
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| 摘 要： | 采用微生物发酵法提取甘薯渣果胶,并研究其作为稳定剂对凝固型酸奶稳定性的影响。结果表明:微生物发酵法提取甘薯渣果胶的最佳提取条件:发酵温度35℃,pH 5.0,发酵时间48 h,接种量15%,优化条件下的果胶提取率为6.55%;同时研究表明,果胶对凝固型酸奶的稳定性有一定影响,结果表明,果胶的最佳添加量为0.2%。
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| 关 键 词： | 凝固型酸奶 甘薯渣果胶 提取 稳定性 |
Extraction of Pectin from Sweet Potato Pomace by Microbial Fermentation Method and Its Effect on the Stability of Solidified Yoghurt |
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| Tian Ya-hong.Extraction of Pectin from Sweet Potato Pomace by Microbial Fermentation Method and Its Effect on the Stability of Solidified Yoghurt[J].The Food Industry,2012(6):55-57. |
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| Authors: | Tian Ya-hong |
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| Affiliation: | Tian Ya-hong College of Life Science,Hebei United University(Tangshan 063000) |
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| Abstract: | Pectin was extracted from sweet potato pomace and its effect on the stability of solidified yoghurt was investigated.The optimum extraction conditions were as follows: the fermentation temperature 35 ℃,the pH 5.0,the fermentation time 48 h and the inoculation amount 15%.Its extraction yield could reach 6.55%.It was also proved that its effect on stability of solidified yoghurt.The experiments showed that the optimum adding amount was 0.2% pectin. |
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| Keywords: | solidified yoghurt sweet potato pomace pectin extraction stability |
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