刺葡萄色素对酸奶感官理化性质和乳酸菌的影响  

作　　者：潘小红[1] 谭兴和[1] 邓洁红[1] 王婧[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品工业科技》2007年第9期183-185,189,共4页Science and Technology of Food Industry

基　　金：湖南省科学技术厅资助项目(04JT2001)。

摘　　要：将刺葡萄色素添加到酸奶中,探讨了刺葡萄色素添加量对酸奶色泽,酸奶发酵过程中的酸度、pH、乳酸菌数及酸奶品质的影响,结果表明:刺葡萄色素浓缩液的最优添加量为5%;刺葡萄色素的添加对酸奶品质无不良影响,且有利于乳酸菌的繁殖与生长,加速酸奶的发酵进程。The effects of adding vitis pigment on the colour and luster, the change of pH, acid degree, lactobacillus amount and quality of yogurt were studied in the fermented process at different stages. The results showed that： 5% was the best additional amount of condensed vitis pigment, the vitis pigment have no bad effect on the quality of yogurt and was good for lactobacillus reproduce and grow, increasing the speed of fermented process.

关 键 词：酸奶 刺葡萄色素 酸度 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]