低乳糖酸奶与普通酸奶的特性分析  

Analysis of low-lactose yogurt and common yogurt

作　　者：徐爱才[1] 马成杰[1] 华宝珍[1] 杜昭平[1] 徐志平[1] 刘军[2] 

机构地区：[1]光明乳业股份有限公司技术研究中心华中研究所,湖北武汉430040 [2]武汉工业学院生物与制药工程学院,湖北武汉430023

出　　处：《食品工业科技》2013年第11期104-107,共4页Science and Technology of Food Industry

基　　金：国家科技部973计划(2010CB735705)

摘　　要：对低乳糖酸奶和普通酸奶的发酵曲线,4℃贮藏期间发酵乳的后酸化速度、黏度、活菌数量及主要风味物质双乙酰、乙醛含量的变化进行了比较。结果表明,与普通酸奶相比,低乳糖酸奶中的乳酸菌发酵更快,后酸化速度更慢,黏度、活菌数量及主要风味物质双乙酰,乙醛含量均有一定程度的提高。The low-lactose yogurt and common yogurt were compared and analyzed in fermentation curve, post- acidification,yoghurts viscosity, viable cell numbers, and the main flavors compounds of acetaldehyde, diacetyl which stored at 4℃ in shelf life.The results showed that the low-lactose yogurt had quicker fermentation speed, weaker post-acidification.The viscosity,viable cell numbers and flavor compounds of acetaldehyde,diacetyl were also had a certain enhanced compared with common yogurt.

关 键 词：乳糖 低乳糖酸奶 发酵曲线 后酸化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]