摘要
对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。结果表明,添加质量分数为5%蔗糖和质量浓度为0.65g/200mL甾醇乙酸酯、接种3%保加利亚乳杆菌和嗜热链球菌混合菌种(两者比为1︰1);在40℃温度下发酵3.5～4.0后,可以生产出一种风味与普通酸奶相同,具有降低血脂和抗肿瘤功能的酸奶。
This study examined the effect of the addition of phytosterol acetate and sucrose on the fermentation of yogurt. From this study, a new type of yogurt was produced, which has the same flavour of regular yogurt but possesses the benefit of reducing cholesterol and also preventing the onset of cancer. This special yogurt is produced by adding 5% sucrose and 0.65 grams of phytosterol acetate in 200 mL of medium. This mixture is then inoculated with 3% of LactobaciUus delbrueckii subsp bulgaricus and Streptococcus therm ophilus mixture in a 1 ： 1 ratio. Finally, it is incubated at 40 ℃ for 3.5 - 4.0 h.
出处
《中国乳品工业》
CAS
北大核心
2006年第10期38-40,共3页
China Dairy Industry
基金
湖北省自然科学基金项目(2004ABA098)
关键词
植物甾醇乙酸酯
酸奶
发酵
phytosterol acetate
yogurt
fermentation
