风味酸乳的制备及品质检测-论文-捷迅论文网 关键词】乳酸菌；酸奶发酵；蛋白质含量；菌落总数 [gap=578]Key words] lactic acid bacteria；yogurt fermentation；protein content；total number of colonies
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Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
This study examined the effect of the addition of phytosterol acetate and sucrose on the fermentation of yogurt.
对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC - 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
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