CAJ | 학술논문

通过测定不同胶原蛋白添加量下发酵乳的 L–羟脯氨酸的含量、黏度、酸度、乳清析出量和感官品质指标的变化情况,得出胶原蛋白对发酵乳品质的影响.结果表明:胶原蛋白的加入能够提高发酵乳中 L–羟脯氨酸的含量,提高发酵乳的黏度和保水性,减少乳清析出,改善发酵乳的口感.
통과측정불동효원단백첨가량하발효유적 L–간포안산적함량、점도、산도、유청석출량화감관품질지표적변화정황,득출효원단백대발효유품질적영향.결과표명:효원단백적가입능구제고발효유중 L–간포안산적함량,제고발효유적점도화보수성,감소유청석출,개선발효유적구감.
By adding collagen to fermented milk ,and then measuring the changes of the acidity,viscosity ,L-hydroxyproline content and whey volume of the fermented milk,the study reached the conclusion that collagen can influence the quality of fermented milk. The results show that collagen can improve the content of L-hydroxyproline,reduce whey precipitation and better the taste of the fermented milk.