蛋清肽对酸奶发酵特性及酸奶品质的影响  

Effect ofEgg White Peptide on Fermentation and Quality of Yoghurt

作　　者：任静[1] 孙波[1] 管华[1] 赵晓[1] 孙欣瑶[1] 齐玉[1] 马文娟[1] 蒋保航[1] 

机构地区：[1]东北农业大学食品学院

出　　处：《食品与发酵工业》2012年第12期166-168,共3页Food and Fermentation Industries

摘　　要：将蛋清肽作为促生长因子添加至酸奶发酵基质中,研究蛋清肽对酸奶发酵特性及酸奶品质的影响。结果表明,蛋清肽可显著促进酸奶发酵,缩短发酵周期,且随着蛋清肽添加量的增加,其促发酵能力增强。当蛋清肽添加量为3.0%时,对酸奶的促发酵能力最强,此时,与未添加相比,酸奶发酵周期缩短了1h,同时酸奶的感官及质构特性也明显改善。Egg white peptide as a promoting growth factor was added to the fermentation matrix to explore the effect on fermentation and quality of yoghurt. The result showed that egg white peptide can obviously promote the fermentation of yogurt and shorten the fermentation period, and with increase of egg white peptide dosage, the promotion for fermentation was stronger. When egg white peptide was added at a level of 3.0% , the fermentation period was shortened by lh compared to control. Meanwhile, the sensory characteristics and texture properties of yoghurt with egg white peptide was better than those of control.

关 键 词：蛋清肽 酸奶 发酵 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]