水苏糖在酸乳中的应用试验  

Studies on applicatipn of stachyose in yogurt

作　　者：舒国伟[1] 吕嘉枥[1] 任宏强 杨建武 

机构地区：[1]陕西科技大学生命科学与工程学院,咸阳712081 [2]西安大鹏生物科技股份有限公司,西安710075

出　　处：《食品工业》2005年第1期17-18,共2页The Food Industry

摘　　要：研究了水苏糖对酸奶的感官特性、酸度及乳酸菌数的影响。结果表明:水苏糖加量≤0.5%时,对酸奶的感观特性、酸度及乳酸菌数均无明显影响。The influence of stachyose to sensory characteristics、acidity and the number of lactic acid bacteria in yogurt was studied, the result shows that the sensory characteristics、acidity and the number of lactic acid bacteria of yogurt has not obviously changed when stachyose content doesn't exceed 0.5% .

关 键 词：水苏糖 酸乳 酸奶 乳酸菌 感官特性 菌数 感观特性 应用试验 酸度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]