作　　者： ; ; ;

机构地区： 安徽技术师范学院

出　　处： 《饮料工业》 2004年第4期39-41,共3页

摘　　要： 对羧甲基淀粉作为酸奶稳定剂及其应用效果进行了分析研究。结果表明 :蔗糖添加 8% ,发酵温度为 42℃ ,菌种比例为St∶Lb =1 5∶1的前提下 ,通过正交试验筛选出最隹发酵工艺条件为CMS添加 0 1%、发酵时间为 4h、接种量为 3 %。在4℃的保存条件下 ,添加CMS的酸奶比对照组酸奶的保质期至少延长了 In this paper, the effect of carboxymethyl starch (CMS) used as a stabilizer in yoghurt was studied. The results showed that the optimum fermentation technological conditions determined through orthogonal tests were as follows: 0.1% CMS, 4h fermentation time and 3% inoculum's dosage, in the preconditions of 8% sugar, 42℃ fermentation temperature and Lb∶St = 1.5∶1. The storage period of the yoghurt to which CMS was added was 2 days longer than that of CK when stored at 4℃.

关 键 词： 羧甲基淀粉 稳定剂 酸奶

领　　域： [轻工技术与工程] [轻工技术与工程]