微生物发酵技术在优化酸奶口感与营养价值中的应用  

Application of Microbial Fermentation Technology in Optimizing Yogurt Taste and Nutritional Value

作　　者：朱丽衡 ZHU Liheng(Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学,江苏南京210095

出　　处：《食品安全导刊》2024年第19期149-152,共4页China Food Safety Magazine

摘　　要：微生物发酵工艺对酸奶的质地、风味及功能性成分含量有显著影响,通过精心选择适宜的微生物菌种并优化发酵工艺,可显著提升酸奶的感官品质和健康功能。本文基于微生物发酵技术系统分析了乳酸菌和双歧杆菌在酸奶发酵中的作用及其对乳糖、蛋白质、维生素等营养成分的转化过程,并提出了通过科学发酵工艺提升酸奶功能性成分含量的具体方法。The microbial fermentation process has a significant impact on the texture,flavor and functional ingredient content of yogurt.By carefully selecting appropriate microbial strains and optimizing the fermentation process,the sensory quality and health functions of yogurt can be significantly improved.Based on microbial fermentation technology,this article systematically analyzes the role of lactic acid bacteria and Bifidobacterium in yogurt fermentation and their conversion process of lactose,protein,vitamins and other nutrients,and proposes specific methods to improve the content of functional ingredients in yogurt through scientific fermentation processes.

关 键 词：微生物发酵技术 酸奶 口感优化 营养价值 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]