摘要
对低乳糖酸奶和市售普通酸奶进行对比,从酸奶的生产工艺、酸度、黏度、乳糖水解率以及综合感官状态评定等多方面进行比较。结果表明,在低乳糖酸奶中乳酸菌生长速度快从而缩短了凝乳的时间。由于黏度的增高和水解后甜度的增加,口感较优于普通酸奶。甜度的增加缓解了酸奶的后酸化。低乳糖酸奶的研制不仅降低了乳糖的含量,增加了乳糖不耐受人群对牛奶的摄入量,同时,还原糖含量的降低极大的减少了美拉德反应的发生,具有普通酸奶所不具备的优点。
The comparision of low-lactose yogurt and common yogurt was introduced. From the comparision of production, acidity, viscosity, the content of lactose and the estate of synthesid sense asscss to comparision. The result showed that lactic acid bacteria grew fast in low-lactose yogurt. So it decrease the time of fermentation because of the increase of viscosity and higher sweet after lactose hydrolysis, and the taste are better than common yogurt. Moreover, for the control of postacidification make some useful roses. The study of the low-lactose the people of lactose intolerance, which increase the sugar also reduce the Maillard reaction and hove the yogurt made the content of lactose decrease. For intake amount. Meanwhile, the decrease of votive sugar also reduce the Maillard reaction and have the particular roses.
出处
《乳业科学与技术》
2008年第3期128-129,132,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
低乳糖酸奶
乳糖不耐受
乳糖水解
美拉德反应
low-loctose yogurt
lactose intolerance
lactose hydrolysis
maillard reaction
