| 胶原蛋白对发酵乳品质的影响 |
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| 引用本文： | 安晓欢,阮美娟.胶原蛋白对发酵乳品质的影响[J].天津科技大学学报,2012(6):11-14. |
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| 作者姓名： | 安晓欢 阮美娟 |
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| 作者单位： | 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院 |
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| 摘 要： | 通过测定不同胶原蛋白添加量下发酵乳的卜羟脯氨酸的含量、黏度、酸度、乳清析出量和感官品质指标的变化情况，得出胶原蛋白对发酵乳品质的影响．结果表明：胶原蛋白的加入能够提高发酵乳中-L羟脯氨酸的含量，提高发酵乳的黏度和保水性，减少乳清析出，改善发酵乳的口感．
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| 关 键 词： | 胶原蛋白 发酵乳 品质 |
Influence of Collagen on the Fermented Milk |
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| AN Xiaohuan,RUAN Meijuan.Influence of Collagen on the Fermented Milk[J].Journal of Tianjin University of Science & Technology,2012(6):11-14. |
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| Authors: | AN Xiaohuan RUAN Meijuan |
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| Institution: | (Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China) |
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| Abstract: | By adding collagen to fermented milk, and then measuring the changes of the acidity, viscosity, L- hydroxyproline content and whey volume of the fermented milk, the study reached the conclusion that collagen can influence the quality of fermented milk. The results show that collagen can improve the content of L-hydroxyproline, reduce whey precipitation and better the taste of the fermented milk. |
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| Keywords: | collagen fermented milk quality |
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