摘要
用离子交换法等相关分离、脱杂及生化提纯技术,将海带中的褐藻胶转化成为具有品质改良剂及强化剂双重作用的褐藻酸钠胶液,再用于酸奶的发酵过程,以便改善乳酸菌的发酵生理条件、发酵生产性能,制备营养性、保健性及口感、风味等特性,制造出产品品质优于普通酸奶的海带酸奶。
By the methods of ionexchange,separation and biochemical extraction etc.the algin in kelp could be changedintotheliquidofsodiumalg inate withthefunctions ofqualityi mprove andstrengthener.Thenitwas usedinthe fermentation process of yogurt to im prove the fermentation physiology c onditions and productive functions of lacto-bacillus,and to produce the kelp yog urt,a product superior to the common yogurt in flavour,taste,and functions of nutrition andhealthcare etc.in pro duct quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期80-82,共3页
Food Science
