酸奶发酵机理及后酸化控制措施  

Mechanism of Yogurt Fermentation and Post-acidification Control Measures

作　　者：肖瑀 许睿 XIAO Yu;XU Rui(Hefei Vocational and Technical College,Hefei 238000,China)

机构地区：[1]合肥职业技术学院,安徽合肥238000

出　　处：《食品安全导刊》2024年第1期139-141,共3页China Food Safety Magazine

基　　金：合肥职业技术学院产学研项目“葛根桑葚复合功能性酸奶的研发”(2022Acxy04);合肥职业技术学院重点项目“复合酶制备高分支改性淀粉及其物理与消化特性的研究”(2021KJA08);合肥职业技术学院乡村振兴项目“以羧甲基壳聚糖多酚/香菇多糖为复配涂膜基质的合肥本地草莓品种涂膜保鲜技术探索研究”(2022Axczx02)。

摘　　要：酸奶是通过乳酸菌发酵牛奶制成的乳制品,具有良好的口感和营养价值。微生物和酶在酸奶发酵过程中起到关键作用,乳糖的降解和乳酸的生成是酸奶发酵的核心过程,控制酸奶的发酵和后酸化是确保产品质量和稳定性的关键。本文主要探讨了酸奶的发酵机理和后酸化控制措施,以期为酸奶发酵和后酸化控制技术的进一步发展提供参考。Yogurt is a dairy product made by fermenting milk with lactic acid bacteria,which has good taste and nutritional value.Microorganisms and enzymes play a key role in the fermentation process of yogurt,and the degradation of lactose and the generation of lactic acid are the core processes of yogurt fermentation,and the control of yogurt fermentation and post-acidification is the key to ensure the quality and stability of products.This paper focuses on the mechanism of yogurt fermentation and post-acidification control measures,with a reference to providing insights for the further development of yogurt fermentation and post-acidification control technology.

关 键 词：酸奶 发酵机理 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]