乳业科学与技术2017，Vol.40Issue(4)：6-10,5.DOI:10.15922/j.cnki.jdst.2017.04.002
壳寡糖对酸乳发酵特性及感官品质的影响
Effect of Chitooligosaccharide Addition on Fermentation and Sensory Properties of Yogurt
摘要
Abstract
The effect of chitooligoosaccharide on the fermentation and sensory properties of yogurt was investigated. The fermentation progress was assessed by measuring pH value, titratable acidity, lactic acid bacteria counts and rheological properties. The sensory quality was evaluated by flavor, taste, texture, and color. Results showed that the addition of 50 mg/mL chitooligosaccharide did not cause any significant difference in titratable acidity compared with the control group (P > 0.05). When chitooligosaccharide addition was lower than 100 mg/mL, there was no significant difference (P > 0.05) in pH value or sensory quality scores in comparison with the control group. Additionally, at the same fermentation time, lower titratable acidity and lactic acid bacteria counts and higher pH value were observed with increasing addition of chitooligosaccharide (P < 0.05). Chitooligosaccharide addition in the range of 0–100 mg/mL had no detrimental effect on the fermentation characterstics or quality of yoghurt and improved the flavor. Hence chitooligosaacharide can be used in the production of yogurt.关键词
壳寡糖/酸乳/发酵特性/感官品质Key words
chitooligosaccharide/yogurt/fermentation characteristics/sensory quality分类
轻工纺织引用本文复制引用
纪小敏,葛家珲,韩姝葶,王婷婷,王宗继,李进国,毛学英..壳寡糖对酸乳发酵特性及感官品质的影响[J].乳业科学与技术,2017,40(4):6-10,5.基金项目
北京市奶牛产业创新团队项目(BAIC06-2017) （BAIC06-2017）
