食品与发酵工业2012，Vol.38Issue(12)：166-168,3.
蛋清肽对酸奶发酵特性及酸奶品质的影响
Effect of Egg White Peptide on Fermentation and Quality of Yoghurt
任静 1孙波 1管华 1赵晓 1孙欣瑶 1齐玉 1马文娟 1蒋保航1
作者信息
摘要
Abstract
Egg white peptide as a promoting growth factor was added to the fermentation matrix to explore the effect on fermentation and quality of yoghurt. The result showed that egg white peptide can obviously promote the fermentation of yogurt and shorten the fermentation period, and with increase of egg white peptide dosage, the promotion for fermentation was stronger. When egg white peptide was added at a level of 3. 0% , the fermentation period was shortened by 1 h compared to control. Meanwhile, the sensory characteristics and texture properties of yoghurt with egg white peptide was better than those of control.关键词
蛋清肽/酸奶/发酵/质构特性Key words
egg white peptide/yoghurt/fermentation/texture properties引用本文复制引用
任静,孙波,管华,赵晓,孙欣瑶,齐玉,马文娟,蒋保航..蛋清肽对酸奶发酵特性及酸奶品质的影响[J].食品与发酵工业,2012,38(12):166-168,3.
