摘要
比较了3种不同形式的共轭亚油酸(CLA)对酸奶的感官可接受性、pH值、滴定酸度和保水性的影响,并研究了CLA在酸奶中的稳定性。结果表明:酸奶中添加质量分数0.3%的共轭亚油酸甘油酯(CLA-TG)感官可接受性较好。添加3种不同形式的CLA对牛乳中保加利亚乳杆菌、嗜热链球菌的生长和发酵及酸奶的保水性没有影响,CLA在酸奶中稳定性良好。
The effects of fortification with three different forms of CLA on the sensory acceptability,the change of pH,acid degree and the water holding capacity of yogurt were studied.The stability of CLA have been studied.Results suggest that：the yogurt show good sensory acceptability when fortified with 0.3% CLA-TG.The fortification with three different forms of CLA had no effect on the growth and fermentation of Lacto-bacillus bulgaricus,Streptococcus thermophilus in milk and the water holding capacity of yogurt.CLA have good stability in the yogurt.
出处
《中国乳品工业》
CAS
北大核心
2010年第4期20-22,共3页
China Dairy Industry
基金
郑州市科技攻关项目(N2007NP0675)
