摘要
羊奶酸奶营养全面,其酪蛋白与乳清蛋白比例接近人乳,膻味不容易除去,但通过合适的乳酸菌来发酵羊奶酸奶,再利用乳酸菌来进行生物除膻可以达到良好的效果。该文系统的梳理了羊奶酸奶发酵所适合的乳酸菌并用乳酸菌进行生物除膻的研究进展,对羊奶酸奶所适合的乳酸菌种类及其生物除膻现有的研究进行评述和展望。
Goat milk yoghurt has comprehensive nutrition . The ratio of casein and whey protein is close to that of human milk. Odor is not easy to remove, but through the appropriate lactic acid bacteria to fermentation of goat milk yogurt, using lactic acid bacteria to biological deodorization can achieve good results. In this article systematically reviews the research progress of lactic acid bacteria suitable for goat milk yoghurt fermentation and their biological deodorization. This article were reviewed and prospected the existing studies on the types of lactic acid bacteria suitable for goat milk yoghurt fermentation and their biological deodorization.
作者
屈岩峰
王丙然
邵琪
彭楠
QU Yan-feng;WANG Bing-ran;SHAO Qi;PENG Nan(East University of Heilongjiang, Harbin 150066, Heilongjiang, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第16期202-206,共5页
Food Research and Development
关键词
羊奶
羊奶酸奶
乳酸菌
生物除膻
传统发酵剂
goat's milk
goat's milk yogurt
lactic acid bacteria
biological deodorization
traditional starter
