酸奶质构影响因素研究进展

被引：49

作者：

范宇 ^{[1
]}

陈历俊 ^{[1
,2
]}

赵常新 ^{[2
]}

机构：

[1] 北京三元食品有限公司

[2] 大连工业大学

来源：

中国乳品工业 | 2009年 / 37卷 / 07期

关键词：

酸奶; 质构; 热处理; 蛋白质; 菌种;

D O I：

暂无

中图分类号：

TS252.42 [乳制品加工];

学科分类号：

摘要：

质构是酸奶的重要指标,受到很多因素的影响。对影响酸奶质构的因素作以综述,着重阐述了菌种、底物、热处理等因素对质构(硬度、稠度和黏度等)的影响。

引用

页码：30 / 34

页数：5

共 8 条

[1] Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
Lee, W. -J.
Lucey, J. A.
[J]. JOURNAL OF DAIRY SCIENCE, 2006, 89 (07) : 2374 - 2385
[2] Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature[J] . W.J. Lee,J.A. Lucey.Journal of Dairy Science . 2004 (10)
[3] Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios
Puvanenthiran, A
Williams, RPW
Augustin, MA
[J]. INTERNATIONAL DAIRY JOURNAL, 2002, 12 (04) : 383 - 391
[4] Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
Cho, YH
Lucey, JA
Singh, H
[J]. INTERNATIONAL DAIRY JOURNAL, 1999, 9 (08) : 537 - 545
[5] Rheological Properties of Nonfat Yogurt Stabilized Using Lactobacillus delbrueckii ssp. bulgaricus Producing Exopolysaccharide or Using Commercial Stabilizer Systems[J] . S.J. Hess,R.F. Roberts,G.R. Ziegler.Journal of Dairy Science . 1997 (2)
[6] Textural properties of yogurt made with encapsulated nonropy lactic cultures
Hassan, AN
Frank, JF
Schmidt, KA
Shalab, SI
[J]. JOURNAL OF DAIRY SCIENCE, 1996, 79 (12) : 2098 - 2103
[7] The manufacture of set-type natural yoghurt containing different oils — 2: Rheological properties and microstructure[J] . E. Barrantes,A.Y. Tamime,A.M. Sword,D.D. Muir,M. Kaláb.International Dairy Journal . 1996 (8)
[8] YOGURT PRODUCTION FROM RECONSTITUTED SKIM MILK POWDERS USING DIFFERENT POLYMER AND NON-POLYMER FORMING STARTER CULTURES
WACHERRODARTE, C
GALVAN, MV
FARRES, A
GALLARDO, F
MARSHALL, VME
GARCIAGARIBAY, M
[J]. JOURNAL OF DAIRY RESEARCH, 1993, 60 (02) : 247 - 254

← 1 →