摘要
以牛乳为原料进行发酵,并添加花粉多糖研制多糖酸奶。测定贮藏期间对酸奶的酸度,色泽、气味、滋味和组织状态等感官指标进行评定,研究多糖对酸奶酸度和感官品质的影响。结果表明,多糖可抑制酸度上升,延迟酸奶的后酸化过程。多糖在酸度上可延长酸奶贮藏期5d～6d。
Milk was used as material for fermentation and pollen polysaccharide was added into to produce yoghourt. Acidity of yoghourt products was measured and sense organ index such as color, taste, flavor and texture state were evaluated during storage to study effects of pollen polysaccharide on acidity and sense organ quality of yoghourt. The results showed that pollen polysaccharide could inhibit the acidity increase and delay the post-acidization process. Polysaccharide could prolong 5 d-6 d on yoghourt storage in acidity index.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期82-85,共4页
Food Research and Development
基金
辽宁省教育厅高校重点实验室计划项目(2008S003)
关键词
花粉多糖
酸奶贮藏
酸度
感官品质
pollen polysaccharide
yoghourt storage
acidity
sense organ quality
