低乳糖酸奶与普通酸奶的发酵特性研究  

Study on the Fermentation Properties of Low Lactose Yogurt and Common Yogurt

作　　者：李兴[1] 牟德华[1] 陈臣[1] 朱宏 王世杰 杨新尧 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]石家庄永盛乳业有限公司,河北石家庄050221

出　　处：《食品研究与开发》2013年第10期57-59,0+5,共3页Food Research and Development

摘　　要：主要研究低乳糖酸奶与普通酸奶的发酵过程中的发酵特性,分别对发酵过程中酸度、乳酸菌数及乳糖含量的变化进行了分析比较。结果表明低乳糖酸奶发酵速度比普通酸奶快,低乳糖酸奶中乳酸菌数是普通酸奶的2倍,且其乳糖降解率达到83%,可有效缓解乳糖不耐症。The fermentation properties were studied in the fermentation process of low lactose yogurt and common yogurt,including the changes of titrable acidity values,amount of lactobacillus,and the content of lactose.The results showed that the fermentation rate of low lactose yogurt was quicker than the common yogurt,the amount of lactobacillus was twice as much as that of common yogurt,and lactose hydrolysis was 83 % which can ease the lactose intolerance.

关 键 词：低乳糖酸奶 普通酸奶 酸度 乳酸菌数 乳糖 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]