摘要
本论文采用正交实验设计优选乳清粉、低聚果糖、蔗糖对嗜酸乳杆菌酸乳风味改善的最佳配比,并研究酸乳凝固时、成熟时和贮存期酸乳中酸度、感官特征和乳酸菌数变化情况。试验结果表明,当乳清粉、低聚果糖和蔗糖的比例分别为3%、5%和4%,培养温度为38℃,凝固后冷藏24h后,酸乳在贮藏期间中酸度(70~90°T)、乳酸菌计数(10^8)达到最佳水平,酸乳的组织状态细腻,香气浓郁,风味纯正,酸度适口,品质最佳。
Adopting the orthogonal experiment to research the suitable technological parameters of whey, fructo-ohgosaccharides and cane sugar which can improve the flavor of lactic acidophilus fermented milk, and studying of the number change of living L-acidophilus, titratable acidity of solidify and sensory evaluation on yogurt at yogurt freeze, maturation and storage time. The result show the number of living lactobacillus reach to 108 and the Lac-acid reach to 70-90 °T at 38 ℃ in the cold storage for 24h after the milk was froze when the ratio of whey, fructo-oligosaccharides and cane sugar is 3%, 5% and 4% respectively. The tissue of yogurt had both good coagulation and mouth-feel with desirable flavor.
出处
《现代食品科技》
EI
CAS
2006年第2期13-15,19,共4页
Modern Food Science and Technology
基金
郑州轻工业学院硕士专项基金
编号:2004SS015
关键词
嗜酸乳杆菌
发酵乳
风味改善
Lactobacillus acidophilus
Yogurt
Improving flavor