食品工业科技2017，Vol.38Issue(19)：203-207,5.DOI:10.13386/j.issn1002-0306.2017.19.037
红枣多糖对乳酸菌发酵及酸奶品质的影响
Effect of jujube date polysaccharide on the fermentation of lactic acid bacteria and the quality of yogurt
崔国庭 1李沁沛 1王缎 1任国艳 1郭金英1
作者信息
- 1. 河南科技大学食品与生物工程学院,河南洛阳471023
- 折叠
摘要
Abstract
Jujube date polysaccharide was taken as the main objective,and its effects on the lactic acid fermentation of Lactobacillus bulgaricus and yogurt quality were investigated by determining total number of lactic acid bacteria,titratable acidity,whey exhalation rate,water retention,texture and sensory quality of yogurt.The results indicated that the growth of lactic acid bacteria could be promoted and the acidity of yoghurt had the lowest change during storage,the water holding capacity was up to 77％,whey precipitation rate was 4.40％,when the adding amount of jujube date polysaccharide was 1.0％.The whey precipitation rate,water holding capacity,acidity and sensory quality of all the jujube date polysaccharide were better than those without jujube polysaccharide yoghurt during storage at different temperatures.Meanwhile,jujube date polysaccharide could lengthen the after acidification process of yogurt and guarantee period.In this study,we explored the effects of jujube polysaccharide on lactic acid bacteria fermentation and yoghourt quality,so as to provide theoretical and technical basis for the production of jujube polysaccharide yogurt.关键词
红枣多糖/乳酸菌/酸奶/品质Key words
jujube date polysaccharide/lactic acid bacteria/yogurt/quality分类
轻工纺织引用本文复制引用
崔国庭,李沁沛,王缎,任国艳,郭金英..红枣多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2017,38(19):203-207,5.
