| 酸奶发酵机理及后发酵控制措施 |
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| 引用本文： | 郭清泉,张兰威,王艳梅. 酸奶发酵机理及后发酵控制措施[J]. 中国乳品工业, 2001, 29(2): 17-19 |
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| 作者姓名： | 郭清泉 张兰威 王艳梅 |
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| 作者单位： | 1. 东北农业大学食品学院
2. 黑龙江省出入境检验检疫局 |
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| 摘 要： | 介绍了酸奶发酵过程中，乳酸菌代谢乳糖的机理，及发生的各种生理生化反应，酸奶在储藏过程中，会发生后发酵，基于以上机理，重点介绍了防止酸奶后发酵的措施。
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| 关 键 词： | 酸奶 后发酵 发酵机理 工艺控制 乳酸菌 |
| 文章编号： | 1001-2230(2001)02-0017-03 |
| 修稿时间： | 2001-03-27 |
The mechanisms of fermentation of yogurt and the ways avoiding postacidification |
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| GUO Qing-quan,ZHANG Lan-wei,WANG Yan-mei. The mechanisms of fermentation of yogurt and the ways avoiding postacidification[J]. China Dairy Industry, 2001, 29(2): 17-19 |
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| Authors: | GUO Qing-quan ZHANG Lan-wei WANG Yan-mei |
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| Affiliation: | GUO Qing-quan1,ZHANG Lan-wei1,WANG Yan-mei2 |
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| Abstract: | The paper introduces the mechanisms that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt.Thus reason of postacidification of yogurt occured during storage is revealed.And the ways that can avoid postacidification are described. |
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| Keywords: | yogurt postacidification ferment |
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