期刊论文

中文

中国乳业

1671-4393

2022

7

86-91

10.12377/1671-4393.22.07.18

kh2201211:长沙市重点研发项目 NXKJ-JH-202005:宁乡市科技计划项目

本校为第一机构

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%。

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 destina...