摘要
使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂,对搅拌型酸奶进行应用试验.结果表明当MY900菌剂的接种量为40U/1000L、发酵温度为43℃、发酵时间为5.0～6.0h, 搅拌破乳,制得的搅拌型酸奶口感优良,同时表明使用变性淀粉或复合稳定剂在酸奶生产中是合适的增稠剂.
The experiment of Rhodia MY900 multiple lactics cultures and the CMC, Xanthan gum, Modified starch and mixed stabilizers in the stirred yogurt were studied. The results showed that adding MY900 cultures 40U/1000L fresh milk and the fermentation time being 5.0~6.0h, in 43℃,stirring,the gel yogurt was processed, its taste being very good. It also showed the modified starch or mixed stabilizers was a reasonable thickening agent of the stirred yogurt.
出处
《食品科技》
CAS
北大核心
2003年第9期69-71,共3页
Food Science and Technology
关键词
乳酸菌
酸奶
变性淀粉
复合稳定剂
lactics
yogurt
modified starch
mixed stabilizers
