果胶对发酵乳品质影响的研究进展

Study Progress on the Effect of Pectin on the Quality of Fermented Milk

发酵乳在消费者中广为欢迎,得益于其顺滑的口感和丰富的营养特性,其中发酵乳品质也是不容忽视的因素。在发酵乳的生产加工过程中,采用果胶作为稳定剂提高其质地、黏度以及持水力。文章探究果胶对发酵乳品质的影响,为果胶在发酵乳的应用提供理论依据。

Fermented milk is widely welcomed by consumers,due to its smooth taste and rich nutritional properties.The quality of fermented milk is also a factor that cannot be ignored.During the production and processing of fermented milk,pectin is used as a stabilizer to improve its texture,viscosity and water holding capacity.This article discusses the effect of pectin on the quality of fermented milk,and provides a theoretical basis for the application of pectin in fermented milk.