乳基、发酵剂及工艺对酸奶微观结构的影响

The Effect of Milk Base,Starter and Process on Yogurt's Microstructure

酸奶是一种世界流行的发酵乳制品,由乳酸菌发酵而成。酸奶的微观结构是质构、流变特性、质地、口感的基础。为了研究开发酸奶,很多科学家研究了乳基、发酵剂和工艺对酸奶微观结构的作用,然而这些研究一般仅限于其中几个的因素。本文主要对影响酸奶微观结构的三大因素进行归纳和分类,重点阐述脂肪、蛋白、胞外多糖、杀菌等因素对酸奶微观结构的影响。

AbstracYogurt is a fermented dairy product produced all over the world, obtained by a lactic fermentation of a milk base. A lot of work has been published in studying the contribution of milk base, starter, and process on yogurt mierostructure in order to develop new yogurt. However, these studies are limited to only a few factors. The topic of this review was to synthesize the data of literature, with the aim of extracting and classifying factors on the basis of their impact on yogurt mierostrueture. The effect of fat, protein, exopolysaccbarides and sterilization on yogurt microstructure was focused.