摘要
通过研究发酵乳乳清析出、保水性、回复性、质构特性及剪切速率与黏度的关系发现与不产胞外多糖的乳酸菌Ksj3-3和Kgl6-3相比,产胞外多糖的乳酸菌Kmh3-3和Kzm8-4可以增加发酵乳的黏度,减少乳清析出,使发酵乳具有较好的回复性和抵抗一定的剪切力。
Comparing with the strain Ksj3-3 and Kg16-3 without exopolysaccharide activity, the EPS-producing strain Kzm8-4 and Kmh3-3 could increase the viscosity of the fermented milk, decrease the syneresis, and confer the end product with high recovery and resistance to the shear by studying the influence of strain Ksj3-3 and Kg16-3 on the quality of fermented milk.
出处
《食品科技》
CAS
北大核心
2009年第3期20-22,27,共4页
Food Science and Technology
基金
"十五"国家863计划课题(2002AA248041)
关键词
胞外多糖
乳酸菌
发酵乳
exopolysacchride
LAB
fermented milk
