摘要
根据国家标准检测方法,对西藏灵菇发酵奶发酵过程中的主要营养成分变化进行初步的探索,为进一步研究其营养特性、保健功能和生产转化提供理论依据。通过检测,标准条件下西藏灵菇发酵奶的发酵过程中主要时间阶段的蛋白质、脂肪、乳糖、乙醇(均为质量分数)的变化结果表明:蛋白质、脂肪和乳糖的质量分数随发酵时间延长而下降,发酵终点的蛋白质为2.55%;脂肪为2.55%,乳糖为3.46%,均符合国家标准对酸奶制品的要求。而乙醇在发酵过程中随发酵时间的延长而上升,发酵终点时的质量分数为3.096%。
The changes of some nutrient components during fermentation process Tibetan Kefir yoghurt femlentation process were studied based on the chinese national standards. The results showed that during fermentation fermentative processes, the contents of protein, fat and lactose all decreased with extended femlentation time. At the of end point fermentation, the contents of protein, fat and lactose were found to be 2.549%, 2.55% and 3.46% respectively, which were all in line with national standards for yoghurt. During the fermentation process,the contents of ethanol changed gradually to a final content of 3.096%.
出处
《中国乳品工业》
CAS
北大核心
2008年第11期21-24,共4页
China Dairy Industry
