为了筛选出优良的凝固型酸乳发酵剂,对4种不同厂家生产的直投式发酵剂进行了酸化监控,从质构分析、滴定酸度、持水力、乳酸菌数、感官评定等方面对发酵剂进行了综合分析.结果表明Y-18和Y-14两种发酵剂生产的酸乳感官评定结果与其质构分析、滴定酸度和持水力的相关分析相符合,说明酸乳的各项感官及理化特性与发酵剂各菌株的特性有着密切联系.%The acidification levels of four direct-vat-starters from different companies were monitored to selecting the appropriate set-yoghurt leavening agents. The texture, titration acidity, retention ability, viable bacteria counts and organoleptic properties of the leavening agents were comprehensively analyzed. The results showed that die sensory evaluation results of the yoghurts fermented by Y-18和1 Y-14 were in accord with the analysis of texture, titration acidity, retention ability and there existed a close connection between strain characteristics of leavening a-gents and die the senses 、physicochemical properties of the yoghurts.
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