乳业科学与技术2012，Vol.35Issue(6)：6-8,3.
发酵乳清抗氧化活性及在冰淇淋中的应用
Antioxidant Activity of Fermented Whey and Application in Ice Cream
摘要
Abstract
In this study, process conditions for the fermentation of whey with Streptococcus saBvarius subsp, thermophilus CH9, Lactobacillus delbrueckil subsp, bulgaricus LB and Lactobacillus plantarum LPC-37 together were optimized to obtain maximum reducing power of fermented whey. The optimum fermentation conditions were determined as follows: 2:1 of CH9 plus LB-to-LPC-37 ratio, 3% of inoculum size, and 10 h of fermentation time. Addition of fermented whey obtained under these conditions provided maximum sensory evaluation score at a level of 20% and maximum overrun at a level of 25%.关键词
乳清/发酵/还原力/冰淇淋Key words
whey/fermentation/reducing power/ice cream分类
轻工纺织引用本文复制引用
魏涛涛,刘晓夏,张胡,马玲,李进军,丁红梅..发酵乳清抗氧化活性及在冰淇淋中的应用[J].乳业科学与技术,2012,35(6):6-8,3.基金项目
2012年山西省大学生科技创新立项项目 （）
