酸奶生产 酸奶生产
1Food Science & Technology Research Laboratories R&D Division, Meiji Co., Ltd., Tokyo, Japan. takefumi.ichimura@meiji.com.
Methods in molecular biology (Clifton, N.J.)
|August 29, 2024
概括
酸奶的质量是由乳酸细菌发酵及其代谢物决定的. 生产方法对酸奶有很大的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 微生物学 微生物学
背景情况:
- 酸奶是一种使用乳酸细菌生产的发酵乳制品.
- 细菌产生的乳酸降低了pH值,导致牛奶蛋白凝结.
- 细菌代谢物,如酸和外聚糖类,是酸奶质量的关键.
研究的目的:
- 要总结常见和现代的酸奶生产方法.
- 突出发酵和生产技术对酸奶特性的影响.
主要方法:
- 关于酸奶制造工艺的概述.
- 讨论原材料选择和加工步骤 (灭菌,均化).
- 发酵参数及其影响的分析.
主要成果:
- 乳酸细菌的发酵对于酸奶的形成至关重要.
- 代谢物显著影响酸奶的物理性质和味道.
- 不同的生产方法产生不同的酸奶形式 (固体,液体,饮用).
结论:
- 酸奶生产涉及细菌,代谢物和加工条件之间的复杂相互作用.
- 在确定最终酸奶产品的属性方面,制造方法至关重要.
- 了解这些因素对于优化酸奶质量和品种至关重要.
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