摘要
对低乳糖酸奶和普通酸奶的发酵曲线,4℃贮藏期间发酵乳的后酸化速度、黏度、活菌数量及主要风味物质双乙酰、乙醛含量的变化进行了比较。结果表明,与普通酸奶相比,低乳糖酸奶中的乳酸菌发酵更快,后酸化速度更慢,黏度、活菌数量及主要风味物质双乙酰,乙醛含量均有一定程度的提高。
The low-lactose yogurt and common yogurt were compared and analyzed in fermentation curve, post- acidification,yoghurts viscosity, viable cell numbers, and the main flavors compounds of acetaldehyde, diacetyl which stored at 4℃ in shelf life.The results showed that the low-lactose yogurt had quicker fermentation speed, weaker post-acidification.The viscosity,viable cell numbers and flavor compounds of acetaldehyde,diacetyl were also had a certain enhanced compared with common yogurt.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期104-107,共4页
Science and Technology of Food Industry
基金
国家科技部973计划(2010CB735705)
关键词
乳糖
低乳糖酸奶
发酵曲线
后酸化
lactose
low-lactose yogurt
fermentation curve
post- acidification
