| 外源添加沅江芦笋水提物对发酵酸奶的影响 |
| |
| 引用本文： | 何潼,余嘉慧,吴素,唐霞,刘成国,周辉.外源添加沅江芦笋水提物对发酵酸奶的影响[J].中国乳业,2022,0(7):86-91. |
| |
| 作者姓名： | 何潼 余嘉慧 吴素 唐霞 刘成国 周辉 |
| |
| 作者单位： | 1 湖南农业大学食品科学技术学院,湖南长沙 410128; 2 皇氏集团湖南优氏乳业有限公司,湖南宁乡 410600 |
| |
| 基金项目： | 长沙市重点研发项目（kh2201211）; 宁乡市科技计划项目（NXKJ-JH-202005） |
| |
| 摘 要： | 为考察外源添加沅江芦笋水提物对发酵酸奶的影响,本研究首先对芦笋水提物的提取条件进行研究,并对添加不同含量（0.1%、0.2%、0.4%）芦笋水提物对酸奶发酵过程及品质的影响进行了比较。结果表明：芦笋水提物的最佳提取条件为：1∶90（芦笋粉末/g∶水/mL）,90 ℃水浴提取4 h。综合考虑发酵品质,沅江芦笋水提物在酸奶中的最佳添加量为0.2%;与空白酸奶相比,沅江芦笋酸奶提前1 h到达发酵终点,酸奶的持水力提高8.9%。
|
| 关 键 词： | 沅江芦笋 添加 酸奶 酸化 持水力 |
The Effects of Miscanthuslutarioriparius Aqueous Extracts on the Fermentation of Set-type Yogurt |
| |
| HE Tong,YU Jiahui,WU Su,TANG Xia,LIU Chengguo,ZHOU Hui.The Effects of Miscanthuslutarioriparius Aqueous Extracts on the Fermentation of Set-type Yogurt[J].China Dairy,2022,0(7):86-91. |
| |
| Authors: | HE Tong YU Jiahui WU Su TANG Xia LIU Chengguo ZHOU Hui |
| |
| Institution: | 1College of Food Science and Technology,Hunan Agricultural University,Changsha Hunan 410128; 2Royal Group Hunan Ushi Dairy Co.,Ltd.,Ningxiang Hunan 416000 |
| |
| Abstract: | The aim of this study was to investigate the impact of different concentrations（0.1%,0.2% and 0.4%）of M.lutarioriparius aqueous extracts on the fermentation of Set-type yogurts. The results showed that the biggest yields of M.lutarioriparius aqueous extracts were obtained under 1:90 （powder/g:water/mL）,90 ℃ water bath for 4 hours. Considering the fermentation quality,the optimal supplemental level of M.lutarioriparius aqueous extracts in the fermented yogurts was 0.2%.Compared with the blank yogurts,the M.lutarioriparius yogurt reached the fermentation destination 1 hour earlier,and the water holding capacity increased by 8.9%. |
| |
| Keywords: | M lutarioriparius addition yogurt acidification water holding capacity |
|
| 点击此处可从《中国乳业》浏览原始摘要信息 |
| 点击此处可从《中国乳业》下载免费的PDF全文 |
|
