【摘要】 对羧甲基淀粉作为酸奶稳定剂及其应用效果进行了分析研究。结果表明 :蔗糖添加 8% ,发酵温度为 42℃ ,菌种比例为St∶Lb =1 5∶1的前提下 ,通过正交试验筛选出最隹发酵工艺条件为CMS添加 0 1%、发酵时间为 4h、接种量为 3 %。在4℃的保存条件下 ,添加CMS的酸奶比对照组酸奶的保质期至少延长了 2d更多还原

【Abstract】 In this paper, the effect of carboxymethyl starch (CMS) used as a stabilizer in yoghurt was studied. The results showed that the optimum fermentation technological conditions determined through orthogonal tests were as follows: 0.1% CMS, 4h fermentation time and 3% inoculum’s dosage, in the preconditions of 8% sugar, 42℃ fermentation temperature and Lb∶St = 1.5∶1. The storage period of the yoghurt to which CMS was added was 2 days longer than that of CK when stored at 4℃.更多还原