| 酪蛋白水解产物对不同酸奶发酵时间及品质影响 |
| |
| 引用本文： | 罗安东,周雪松,曾建新,赵谋明.酪蛋白水解产物对不同酸奶发酵时间及品质影响[J].现代食品科技,2007,23(9):50-52. |
| |
| 作者姓名： | 罗安东 周雪松 曾建新 赵谋明 |
| |
| 作者单位： | 广州合诚实业有限公司,广东,广州,510530;华南理工大学轻工与食品学院,广东,广州,510640 |
| |
| 摘 要： | 本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响.结果表明酪蛋白水解产物对这三种酸奶发酵均有明显的促进作用.在菌种用量减半时添加酪蛋白水解产物可与对照组同时或提前达到发酵终点.加入酪蛋白水解产物或在菌种用量减半时加入酪蛋白水解产物对以不同发酵剂发酵的酸奶的粘度、口感有一定的影响,能提高酸奶的稠厚感.但对酸奶的风味和乳清析出却没有明显影响.
|
| 关 键 词： | 酪蛋白水解产物 酸奶 发酵时间 粘度 风味 |
| 文章编号： | 1673-9078（2007）09-0050-03 |
| 收稿时间： | 2007/5/8 0:00:00 |
| 修稿时间： | 2007-05-08 |
Effects of Casein Hydrolysate on Fermentation Time and Quality of Yogurts |
| |
| LUO An-dong,ZHOU Xue-song,ZENG Jian-xin,ZHAO Mou-ming.Effects of Casein Hydrolysate on Fermentation Time and Quality of Yogurts[J].Modern Food Science & Technology,2007,23(9):50-52. |
| |
| Authors: | LUO An-dong ZHOU Xue-song ZENG Jian-xin ZHAO Mou-ming |
| |
| Affiliation: | 1 Guangzhou Honsea Industry CO.LTD,Guangzhou 510530,China; 2 College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China |
| |
| Abstract: | Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.Results showed that CH could obviously shorten the fermentation time of yogurts.With half of the starter dosages,adding CH could slightly shorten the fermentation time.Addition of CH also had influence on the viscosity and mouthfeel of yogurts and could improve the thickness of yogurts.However,it showed little effect on it taste and the separating of whey in yogurts. |
| |
| Keywords: | casein hydrolysate yogurt fermentation time viscosity taste |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
