铁盐强化羊奶酸奶发酵特性的研究  

Study on the Fermentation Properties of Iron-Fortified Goat's Yoghurt

作　　者：吴月红[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,硕士研究生陕西西安710062

出　　处：《食品与发酵工业》2010年第12期209-212,共4页Food and Fermentation Industries

基　　金：陕西省农业攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10);国家公益性行业(农业)科研专项(3-45)

摘　　要：研究了铁盐种类及强化剂量对羊奶酸奶发酵特性的影响。结果表明,强化铁盐可使羊奶酸奶的黏度和持水力明显下降,凝乳时间缩短,其中NaFeEDTA对酸奶的发酵特性影响较大,而硫酸亚铁和乳酸亚铁在强化剂量为4mg/100 mL时有利于提高酸奶的黏度和持水力,缩短酸奶凝乳时间,提高酸奶中乳酸菌的菌数。Fermentation properties of goat＇s yogurt were studied by supplementing different kinds and dosage of iron salts.The results showed significant decrease in viscosity,water holding capacity and clotting time as the consequence of iron fortification,and the fermentation properties of goat＇s yogurt were evidently affected more by NaFeEDTA fortification.However,fortified yogurt with ferrous lactate or ferrous sulfate at the level of 4mg Fe/100mL could obviously increase viscosity,water holding capacity and the numbers of lactic acid bacteria,and also reduce clotting time of yogurt.

关 键 词：羊奶酸奶 铁盐 酸度 黏度 持水力 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]