摘要
针对各类型糖尿病人研制了发酵乳制品。内容包括各种营养物质的选择和添加、生产工艺参数、理化指标、感官指标的确定、酸度与粘度的对应关系、保质期的确定。通过测定降糖酸奶在贮存过程中的粘度随酸度和时间的变化,选出菌种型号（DSM-251）和工艺参数（在42℃下发酵4～5h及4℃下冷藏12h）。另外,它的研制成功不仅解决了糖尿病人这一特殊群体对发酵乳方面的需求,同时又起到了辅助治疗的作用。
The blood sugar-reducing yogurt is aimed at different varieties of diabetics. The study is comprised of several factors as follows: selection of different nutrients, processing techonlogy, determination of physical & chemical indexes and state, corresponding relationship between acidity and viscosity, final technical parameters and shelf life of product. The experiment was carried out through determination of viscosity to throw the variation between acidity and time in blood sugar-reducing yogurt and the type of lactic acid bacteria and the parameter was chosen accordingly, the mixture was incubated in 42 ℃ for 4 - 5 h then kept in 4 1C for 12 h. The product is not only most the need of diabetic people but also has reduced functions as well.
出处
《中国乳品工业》
CAS
北大核心
2002年第5期106-107,共2页
China Dairy Industry
