乳业科学与技术2012，Vol.35Issue(2)：1-3,3.
麦麸水溶性膳食纤维对酸乳品质的影响
Effect of Soluble Dietary Fiber from Wheat Bran on Yoghurt Quality
摘要
Abstract
Soluble dietary fiber（SDF） was prepared by hydrolyzing wheat bran with a mixture of amylase,alkaline protease and cellulase at ratio of 2：1：2 and added to fresh milk together with other auxiliary materials for yoghurt fermentation.The results showed that the presence of wheat bran SDF in yoghurt resulted in an obvious increase in the contents of calcium and essential amino acids.In terms of the quality and nutritional composition of yoghurt,the optimal fermentation substrate composition for SDF-supplemented yoghurt was 80.0% raw milk,3.0% whole milk power,1.0% SDF,3.0% sucrose,10.0% water,2.5% fermentation starter（a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus,1：1）,0.5% stabilizer.关键词
水溶性膳食纤维/麦麸/酸乳/品质Key words
soluble dietary fibre(SDF)/wheat bran/yoghurt/quality分类
轻工纺织引用本文复制引用
李雪玲..麦麸水溶性膳食纤维对酸乳品质的影响[J].乳业科学与技术,2012,35(2):1-3,3.基金项目
安徽省教育厅自然科学研究项目 （）
