摘要
研究了不同发酵温度对双岐南瓜酸奶质构、风味及菌群数量的影响,比较了不同贮藏温度下南瓜双岐酸奶酸度、风味物质、双歧杆菌数量的变化,探讨了双岐南瓜酸奶在贮藏期南瓜多糖的变化情况。结果表明:在38℃条件下发酵,酸奶的持水力、表观粘度、双乙酰含量、双歧杆菌数量、感官评分达最高,胶体收缩最小,乙醛含量为17.25mg.kg-1;在2℃条件下贮存酸度上升缓慢,乙醛与双乙酰含量比值均接近3,双歧杆菌数量下降缓慢;南瓜多糖在贮存期内呈现下降趋势,在前6d下降缓慢,随后下降较快。
Study on difference temperature of Yoghourt with active bifidobacterium and pumpkin Juice about quality, flavour and bifidobacterium number of changes, Compare different store temperature on pumpkin with acidity, flavour and material, bifidobacterium number of changes; the Pumpkin polysaccharides change in the storage period. Result show： at 38℃ fermentation, yogurt with water, the diacetyl content, or bifidobacterium numbers,bifidobacterium number and score acidity of the senses is highest, the contents of aldehyde is 17.25mg.kg^-1; In 2℃ storage acidity increased slowly, acetaldehy and diacetyl ratio is close to 3, bifidobacterium number down slowly;pumpkin polysaccharides in the storage period on the downward trend in the first 6d down, then a relatively rapid pace of decline.
出处
《食品与发酵科技》
CAS
2012年第1期76-79,91,共5页
Food and Fermentation Science & Technology
关键词
双岐南瓜酸奶
品质
发酵温度
贮藏温度
南瓜多糖
yoghourt with active bifidobacterium and pumpkin juice
quality
ferment temperature
store tempera-ture
pumpkin polysaccharides
