食品科学 ›› 2002, Vol. 23 ›› Issue (2): 75-77.
• 工艺技术 • 上一篇 下一篇
张富新
出版日期:
发布日期:
ZHANG Fu-Xin
Online:
Published:
摘要: 对羊奶酸奶加工技术进行了研究。结果表明:通过乳酸菌发酵能够消除羊奶膻味,嗜酸乳杆菌和嗜热链球菌是生产羊奶酸奶的适宜菌种,当菌种配比为1∶1,菌种添加量为3%,加糖量为9%时,羊奶酸奶质量较好。
关键词: 羊奶酸奶, 加工技术, 乳酸菌, 膻味
Abstract: The processing technology of goat yoghurt was studied.The results showe d that the goaty flavour could be eliminatedbylacticacidbacteriaf ermintation.BothL.acidophilus andStr.thermophilus weresuitableforgoatyoghurt making.When goat milkwas inoculate d with3%culture starter(L.acidophilus:Str.thermophilus=1∶1)andadded with9%sugar,the quality of goat yog hurt was better.
Key words: Goat yoghurt , Processing technology , Lactic acidbacteria , Goaty flavour
张富新. 羊奶酸奶加工技术的研究[J]. 食品科学, 2002, 23(2): 75-77.
ZHANG Fu-Xin. Technology study on Processing Goat Yoshurt[J]. FOOD SCIENCE, 2002, 23(2): 75-77.
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