中性乳糖酶Maxilact对酸奶感官品质和发酵过程的影响  

The effect of neutral lactase-maxilact on the sensory properties and fermentation process of yoghurt

作　　者：徐雅琴[1] 冯大伟[2] 

机构地区：[1]帝斯曼(中国)有限公司,上海210203 [2]华东理工大学,上海200237

出　　处：《中国食品添加剂》2009年第S1期80-84,共5页China Food Additives

摘　　要：比较了用Maxilact乳糖酶制成的低乳糖酸奶和普通酸奶感官品质方面的差异,确定Maxilact和CY346发酵剂配合使用制成的低乳糖酸奶具有较好的风味和质构特性。本文还测定了在不同的发酵剂添加量、不同的乳糖酶添加量和不同的发酵温度下,该低乳糖酸奶的pH变化曲线和乳糖水解曲线,并对乳糖酶和菌种共同发酵过程中的乳糖水解特性进行了分析和探讨。The sensory properties of the low lactose yoghurt made with Maxilact and normal yoghurt were compared in this paper.The low lactose yoghurt made with CY346 culture starter and Maxilact has perferred taste and texture.The effect of CY346 culture dosage,Maxilact dosage and fermentation temperature on the low lactose yoghurt fermentation curve and the lactose hydrolysis data were determined.The lactose hydrolysis during simultaneously lactase addition with culture in yoghurt base were also analyzed and discussed.

关 键 词：低乳糖酸奶 乳糖酶 发酵剂 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]