摘要
研究5种弱后酸化发酵剂在搅拌型酸奶中的应用。结果表明,科.汉森公司的YF-622菌种发酵的酸奶蛋白质水解能力最弱,后酸化程度最小,30℃贮存13 d后酸度仅为89°T,并且其黏度、持水力和感官特性也明显优于其他4种菌种发酵的酸奶,乳酸菌活菌数达到国家标准的最低限制(≥106 cfu/mL)。因此,可将其应用于长保质期酸奶的生产。
The application of 5 weak postacidification starter cultures to stirred yoghurt was studied in this paper. The results indicated that the yoghurt fermented by the YF-622 starter culture from Chr. Hansen corp. had the lowest ability of hydrolyzing protein. Its postacidification was the weakest, and the acidity was just 89 °T after storing 13 d at 30 ℃. Meanwhile, its viscosity, water-holding capacity and sensory characteristics were obviously superior to that of 4 other yoghurts. The living bacteria number of lactic acid bacteria reached the minimum of national standard（≥10^6 cfu/mL）. Therefore, it can be applied to the production of long shelflife yoghurt.
出处
《食品科技》
CAS
北大核心
2008年第12期99-102,共4页
Food Science and Technology
关键词
搅拌型酸奶
长保质期
后酸化
发酵剂
stirred yoghurt
long shelf-life
postacidification
starter cultures
