摘要
研究了玉米肽对发酵乳的发酵时间、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,酸乳菌和益生菌的活菌数都能超过成品酸乳标准要求。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。
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 on both the viscosity and stability of fermented milk, but much in some degree on the taste and flavor ： tasted thick, bitter and astringent, and all the performances of the product was relatively stable in the storage period.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期125-127,142,共4页
Science and Technology of Food Industry
关键词
益生菌
玉米肽
发酵时间
probiotics
corn peptide
fermentation time
