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Abstract:
采用响应面法优化石花菜酸奶发酵工艺。采用中心组合试验设计,考察不同双歧杆菌接种量、石花菜添加量、蔗糖添加量、发酵时间对感官评价(R1)、活菌数(R2)两个指标的影响。结果表明,石花菜琼胶寡糖能增加酸奶的持水力,改变酸奶的组织状态。石花菜酸奶发酵的最佳工艺条件为蔗糖添加量11%、石花菜添加量20%,双歧杆菌接种量1.5%,发酵时间为6 h,感官评分为80分,活菌数为2.65×10^9CFU/mL。
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中国酿造
ISSN: 0254-5071
Year: 2017
Issue: 4
Volume: 36
Page: 103-108
Cited Count:
WoS CC Cited Count: 0
SCOPUS Cited Count:
ESI Highly Cited Papers on the List: 0 Unfold All
WanFang Cited Count:
Chinese Cited Count: -1
30 Days PV: 2
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