【摘要】 利用生物合成法制备了有机铬含量较高的新型添加剂———铬酵母,并将其添加到酸奶中.用分光光度法对铬酵母及添加了铬酵母的酸奶进行了总铬和有机铬含量的测定,考察了样品处理方法,并从酸奶的感官鉴评、酸度及有机铬含量方面考察铬酵母的添加对酸奶品质的影响.结果表明,铬酵母的添加对酸奶品质无任何不良影响,而有机化程度在发酵前后也无明显的变化.更多还原

【Abstract】 A new kind of additive of chromium yeast prepared by biosynthesis method with a high organic chromium content is added to yogurt. The total chromium and organic chromium contents of chromium yeast and yogurt,to which the chromium yeast is added, are determined by specterometer. Meanwhile, the effect of the chromium yeast as the additive on yogurt product quality is studied on the aspects of sense, acidity and organic chromium content of yogurt. The results show that chromium yeast has no bad influence on the quality of yogurt,lactic acid fermentation exerts no effect on the organic chromium content.更多还原