| 高黏度低后酸酸奶发酵剂的筛选 |
| |
| 引用本文： | 黄润,安颖,高鹏飞,陈世贤,范贵生.高黏度低后酸酸奶发酵剂的筛选[J].中国乳品工业,2011,39(5). |
| |
| 作者姓名： | 黄润 安颖 高鹏飞 陈世贤 范贵生 |
| |
| 作者单位： | 1. 内蒙古农业大学,食品科学与工程学院,呼和浩特,010018
2. 内蒙古伊利实业集团股份有限公司,呼和浩特,010050 |
| |
| 摘 要： | 对分离到的12株优良乳酸菌,进行了单发酵试验和复配发酵实验。在单发酵实验中分析嗜热链球菌的产粘特性和保加利亚乳杆菌的产酸特性,在复配发酵实验中测定在贮藏期内(21 d)酸度、pH值、黏度、脱水收缩性及对其进行感官鉴评。结果表明,组合PZST4-PZLB5在储存期间保持了良好的风味和流变学特性,并且后酸化程度较小、产黏高,因而适合作为优良的酸奶发酵剂。
|
| 关 键 词： | 后酸化 黏度 嗜热链球菌 保加利亚乳杆菌 发酵剂 |
Screening of the starter cultures with high viscosity and weak post-acidification in yoghourt fermentation |
| |
| HUANG Run,AN Ying,GAO Peng-Fei,CHEN Shi-xian,FAN Gui-sheng.Screening of the starter cultures with high viscosity and weak post-acidification in yoghourt fermentation[J].China Dairy Industry,2011,39(5). |
| |
| Authors: | HUANG Run AN Ying GAO Peng-Fei CHEN Shi-xian FAN Gui-sheng |
| |
| Affiliation: | HUANG Run1,AN Ying2,GAO Peng-Fei1,CHEN Shi-xian2,FAN Gui-sheng1(1.College of food science and engineering,Inner Mongolia Agricultural University,Hohhot 010018,China,2.Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010050,China) |
| |
| Abstract: | The single fermentation and co-fermentation were detected using the total 12 Lactic acid bacterias witch were isolated.The viscosity characteristics of the fermented yoghurt by Streptococcus thermophilus and the acid production characteristics of Lactobacillus bulgaricus were determined in the single fermentation test and several other characteristics of the fermented yoghourt were also tested such as the acidity,pH value,viscosity and the syneresis characteristic all of which were detected during the stora... |
| |
| Keywords: | post-acidification viscosity Streptococcus thermophilus Lactobacillus bulgaricus starter cultures yoghourt |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
