摘要
以发酵乳为原料,通过在原有乳酸菌的基础上,加入酵母菌,待发酵液凝乳后,测定其中风味物质和质构特性的变化情况,研究酵母菌对于发酵乳中风味物质产生以及质构特性的影响。实验结果证明:在加入酵母菌之后,风味物质的含量较之前明显提高,变化最大的异戊醇的含量提高了200%以上;质构特性的各参数也有显著提升,其中,硬度和黏聚性明显提高,而稠度和黏度尽管提升不显著,但仍有较大上涨趋势。说明酵母菌的加入对于发酵乳制品中的风味物质和质构特性均有较显著的影响。
Regarding the fermented milk as the material,on the basis of the original lactic acid bacteria,add a certain percentage of yeast into the fermented broth ,determine the change of the flavoring substance and the texture characteristic after the curd,and research the influence on the flavoring substance and the texture characteristics in fermented milk caused by yeast. The experimental results shows that：the content of the flavor substance improved significantly after the addition of the yeast and the content of isoamyl alcohol increased more than 200%as the greatest change. And also the various parameters of the texture characteristics has made a lot of ascension：hardness and cohesiveness improved significantly ,the consistency and the viscosity still had a large upward trend in spite of its non-obviousness. All the conclusions above shows that the addition of yeast in fermented milk products has a significant influence on both the flavoring substance and the texture characteristics.
出处
《食品研究与开发》
CAS
北大核心
2014年第16期26-29,共4页
Food Research and Development
基金
863计划项目(2012AA101605)
关键词
酵母菌
发酵乳
风味物质
质构特性
yeast
fermented milk
flavoring substance
texture characteristics
