玉米肽对益生菌酸奶影响的研究

研究了玉米肽对发酵乳的发酵时问、粘度、风味、口感以及稳定性的影响,研究表明,添加1.2%的玉米肽对促进酸乳发酵有良好效果,发酵时间比对照样要缩短1h多,酸乳菌和益生茵的活茵数都能超过成品酸孔标准要求.添加玉米肽对发酵乳的粘度影响不大,对发酵乳的稳定性影响也不大,但对发酵乳的口感和风味有一定影响,主要体现在稠厚感和苦涩味上,并且样品在贮存期内各项性能都比较稳定.

Study on the effect of corn peptide on yoghourt fermented by probiotics

The effect of corn peptide on the fermentation time,viscosity,flavor,taste and stability of fermented milk was studied,and the result showed that:compared to the yoghourt without any addition of corn peptide,1.2% addition made good effect for promoting the fermentation of yoghourt,the fermentation time was shortened by more than 1h,and the viable counts of both the lactobacillus and probiotics were more than the standard requirement in finished yoghourt product.The addition of corn peptide had little effect...