菊粉在凝固型发酵乳中的应用
Application of Inulin in Solidified Fermented Milk
高健铭1
作者信息
- 1. 天津食品集团有限公司,天津 300000
- 折叠
摘要
本文探讨菊粉在凝固型发酵乳中的应用.对菊粉的基本性质和生理功能进行介绍和解析,对菊粉在凝固型发酵乳中的应用进行详细探讨,包括菊粉对于凝固型发酵乳品质的影响、菊粉与乳酸菌作用机制的研究以及菊粉添加量对凝固型发酵乳品质的影响等.最后,提出了菊粉在凝固型发酵乳中的应用前景和发展方向.
Abstract
The application of inulin in solidified fermented milk was discussed in this paper.The basic properties and physiological functions of inulin were introduced and analyzed.The application of inulin in solidified fermented milk was discussed in detail,including the effect of inulin on the quality of solidified fermented milk,the mechanism of interaction between inulin and lactic acid bacteria,and the effect of inulin addition on the quality of solidified fermented milk.Finally,the application prospect and development direction of inulin in solidified fermented milk were put forward.
关键词
菊粉/凝固型发酵乳/品质/添加量/作用机制Key words
inulin/solidified fermented milk/quality/addition amount/mechanism of action引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据