摘要
主要研究了谷氨酰胺转胺酶在搅拌型酸奶加工中的应用,研究结果表明:该酶的最适添加顺序为与发酵剂同时加入到灭菌的乳中;最适添加种类为TG-K;最适添加量为3×10-4g/mL;而且还研究了在贮藏期间,加酶酸奶的质构变化情况。
This paper mainly research the application of transglutaminase in stirred yoghourt production. The results are as follows: The optimal time to adding is that the enzyme should be added together with culture, the better adding kind of Transglutaminase is TG - K, the optimal amount of Transglutaminase added is 3×10-4g/mL. Meanwhile, the changes of sample during storage were studied.
出处
《食品工业》
北大核心
2005年第3期34-36,共3页
The Food Industry
