乙基麦芽酚对酸奶发酵的影响

Effect of the Ethyl Maltol on the Process of Yoghurt Fermentation

对添加乙基麦芽酚的酸奶发酵工艺进行了研究。通过对发酵过程中乳酸菌总数、总酸度、感官品质等指标的定期观察检测,结果表明:在添加乙基麦芽酚后严重地抑制了酸乳发酵工程中乳酸菌的增殖和产酸作用。

Adding ethyl maltol processing technology of yoghurt fermentation was studied, according to investigation and detection on the norm, including quantity of lactic acid bacteria, total acidity, sense quality. The result shows： adding with ethyl maltol had effect on the growthle and prdacing acid of lactic acid bacteria.