乳固形物浓度对羊奶酸奶发酵特性的影响  

Effect of milk solid concentration on the fermentation properties of goat’s yoghurt

作　　者：王攀[1] 张富新[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2010年第7期154-156,共3页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(3-45)

摘　　要：研究了羊奶在杀菌条件90℃/15min、蔗糖添加量7%、菌种添加量2%条件下,乳固形物浓度对羊奶酸奶的发酵特性和后发酵特性的影响。结果表明:随着乳固形物浓度升高,酸奶发酵过程中产酸速度较快,粘度升高,持水性增强。在酸奶后发酵过程中,前期酸奶的酸度、粘度和持水性有一定程度的增加,但后期变化不大。The fermentation properties and postfermention properties of goat milk yoghurt were studied with different milk solid concentration in the conditions of sterilization 90℃/15min,adding 7% sugar and 2% starter culture. The results showed that the acid producing rate,viscosity and water holding capacity of goat milk yoghurt were higher,with increasing milk solid concentration. During postfermention period,the acid producing rate,viscosity and water holding capacity of goat milk yoghurt were increased in the first period,after were no significantly changes.

关 键 词：羊奶酸奶 酸度 粘度 持水性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]