粘性菌株对酸奶宏观品质的影响研究
점성균주대산내굉관품질적영향연구
The Research on the Impact of Ropy Strain on the Macro-quality of Yogurt
  • 万方数据
    乳业科学与技术 유업과학여기술
    JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
    2011年 4期 158-162 ,共5页

    齐沙沙%陈卫%艾连中%吴正钧

    제사사%진위%애련중%오정균

    嗜热链球菌%凝固型酸奶%搅拌型酸奶%感官品质 嗜熱鏈毬菌%凝固型痠奶%攪拌型痠奶%感官品質
    기열련구균%응고형산내%교반형산내%감관품질
    Streptococcus thermophilus%set yogurt%stirred yogurt%sensory quality
    粘性菌株应用于酸奶生产可以降低增稠剂的用量，提高酸奶的品质。本文以非粘性菌株为对照，在流变、质构、感官三个角度比较了粘性菌株对酸奶宏观品质的影响。
    점성균주응용우산내생산가이강저증주제적용량，제고산내적품질。본문이비점성균주위대조，재류변、질구、감관삼개각도비교료점성균주대산내굉관품질적영향。
    Ropy strain used in yogurt production can reduce the amount of thickener, improve the yogurt＇s quality. In this paper, the impact of ropy strain on the macro-quality of yogurt was compared, including rheology, texture and sensory, non-ropy strain as control.
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