摘要
以牛奶为主要原料,用乳酸菌进行变温发酵制成营养丰富、酸甜适中的酸奶。用紫外分光光度法和化学滴定法测定酸奶中的芳香物质——丁二酮与乙醛的含量,并从感官上及丁二酮与乙醛含量上确定变温发酵对酸奶风味的影响。结果表明,变温发酵的最佳温度为41℃(1h)、50℃(1h)、45℃(1h)效果最佳。
Milk was used to give yoghurt featured by rich nutrients and nice flavour through a temperature-changing fermentation with Lactobacillus. The aromatic substances - biacetyl and acetaldehyde - in the yoghurt were determined by the ultraviolet spectroscopy and chemical titration, and the influence of temperature-changing fermentation on the flavour of yoghurt was discussed based upon organoleptic evaluation and the concentration of biacetyl and acetaldehyde. The results showed that the optimum fermentation temperatures were 41℃（1h）, 50℃（1h） and 45℃（1h）.
出处
《饮料工业》
2008年第7期22-24,34,共4页
Beverage Industry
关键词
变温发酵
酸奶
风味
temperature-changing fermentation
yoghurt
flavour
