摘要
通过正交试验优化了用超声波法提取决明子多糖的工艺条件,从酸奶的酸度和活菌数两方面来分析多糖对酸奶品质的影响,确定决明子多糖嗜酸乳杆菌发酵乳最佳工艺参数。
An orthogonal experiment was made to screen the polysaccharides by the ultrasonic wave to improve the quality of Lactobacillus acidophilus yogurt and assayed on acidity and colony, so as to ascertain the optimum technology parameters of the fermented yogurt with cassia seeds polysaccharides by Lactobacillus acidophilus.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第1期142-144,共3页
Food Science
关键词
决明子多糖
提取
嗜酸乳杆菌
超声波
酸奶
cassia seeds polysaccharides
extraction
Lactobacillus acidophilus
ultrasonic wave
yogurt
