摘要
对羊奶酸奶加工技术进行了研究。结果表明:通过乳酸菌发酵能够消除羊奶膻味,嗜酸乳杆菌和嗜热链球菌是生产羊奶酸奶的适宜菌种,当菌种配比为1∶1,菌种添加量为3%,加糖量为9%时,羊奶酸奶质量较好。
The processing technology of goat yoghurt was studied.The results showe d that the goaty flavour could be eliminatedbylacticacidbacteriaf ermintation.BothL.acidophilus andStr.thermophilus weresuitableforgoatyoghurt making.When goat milkwas inoculate d with3%culture starter(L.acidophilus:Str.thermophilus=1∶1)andadded with9%sugar,the quality of goat yog hurt was better.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期75-77,共3页
Food Science
关键词
羊奶酸奶
加工技术
乳酸菌
膻味
消除
Goat yoghurt Processing technology Lactic acidbacteria Goaty flavour
