| 一种肠膜明串珠菌Leuco4发酵乳的特性 |
| |
| 引用本文： | 周方方,吴正钧,徐致远,吴江,韩瑨,刘振民,郭本恒.一种肠膜明串珠菌Leuco4发酵乳的特性[J].乳业科学与技术,2015,38(3):10-13. |
| |
| 作者姓名： | 周方方 吴正钧 徐致远 吴江 韩瑨 刘振民 郭本恒 |
| |
| 作者单位： | 光明乳业股份有限公司光明乳业研究院,乳业生物技术国家重点实验室,光明乳业股份有限公司技术中心,上海乳业生物工程技术研究中心,上海 200436 |
| |
| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD28B07) |
| |
| 摘 要： | 制备出一种含肠膜明串珠菌Leuco4的无任何添加剂的发酵乳,采用肠膜明串珠菌Leuco4发酵乳与常规发酵乳按质量比1∶4混合,并对所得发酵乳产品进行黏度、脱水收缩敏感性、质构及感官测试.结果表明:21d保质期内,与对照组相比,含肠膜明串珠菌Leuco4的发酵乳,持水性佳,黏度、口感、稳定性均能达到理想状态,且不含任何添加剂,符合清洁标签产品的要求.
|
| 关 键 词： | 肠膜明串珠菌Leuco4 发酵乳 特性 |
Characteristics of Fermented Milk Containing Leuconostoc mesenteroides Leuco4 |
| |
| ZHOU Fangfang,WU Zhengjun,XU Zhiyuan,WU Jiang,HAN Jin,LIU Zhenmin,GUO Benheng.Characteristics of Fermented Milk Containing Leuconostoc mesenteroides Leuco4[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2015,38(3):10-13. |
| |
| Authors: | ZHOU Fangfang WU Zhengjun XU Zhiyuan WU Jiang HAN Jin LIU Zhenmin GUO Benheng |
| |
| Institution: | (State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co. Ltd., Shanghai Dairy Biotechnology
Research Center, Bright Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China) |
| |
| Abstract: | Milk fermented by Leuconostoc mesenteroides Leuco4 or yoghurt starter culture YO-MIX465 (consisting of
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and their mixture at a mass ratio of 1:4 were
evaluated for viscosity, syneresis, texture properties and sensory quality. Compared with YO-MIX465-fermented milk,
fermented milk containing Leuconostoc mesenteroides Leuco4 had better water-holding capacity and viscosity and desired
viscosity, taste and stability and could meet the requirement of clean-label products due to not containing any food additives. |
| |
| Keywords: | Leuconostoc mesenteroides fermented milk characteristics |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《乳业科学与技术》浏览原始摘要信息 |
| 点击此处可从《乳业科学与技术》下载免费的PDF全文 |
|
