| 酸奶中主要营养与风味成分的分析与比较 |
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| 引用本文： | 谢继志,顾瑞霞,王杰,岑宁.酸奶中主要营养与风味成分的分析与比较[J].扬州大学学报(农业与生命科学版),1990(4). |
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| 作者姓名： | 谢继志 顾瑞霞 王杰 岑宁 |
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| 作者单位： | Dept. of Food Science，Jiangsu Agric. Coll. |
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| 摘 要： | 通过氨基酸测定表明酸奶中氨基酸含量比等量鲜奶中的含量高9倍以上。前者达29.7mg/100ml,而后者仅有3.25mg/100ml。全脂酸奶与脱脂酸奶相比较,两者主要挥发性脂肪酸如乙酸、丙酸、丁酸含量无显著差异。酸奶中主要风味成分乙醛与双乙酰的含量与原料乳的非脂乳固体含量及发酵培养时间有关。
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| 关 键 词： | 酸奶 氨基酸 脂肪酸 风味成分 |
ANALYSIS AND COMPARISON OF PRIMARY NUTRITIONAL AND FLAVOUR COMPOUNDS IN YOGHURT |
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| Xie Jizhi Gu Rulxia.ANALYSIS AND COMPARISON OF PRIMARY NUTRITIONAL AND FLAVOUR COMPOUNDS IN YOGHURT[J].Journal of Yangzhou University:Agricultural and Life Science Edition,1990(4). |
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| Authors: | Xie Jizhi Gu Rulxia |
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| Abstract: | Detrmining aminoacid content in yoghurt and raw milk showed that the former is much higher, it is 29.72 mg/100ml and 3.25 mg/100ml respectively. The free fatty acids in whole and skim milk yoghurt, have no typical difference. The acetaldehyde and diacetyl in yoghurt are dependent on the non-fat solids content of raw milk and fermentation time. |
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| Keywords: | yoghurt aminoacid fatty acid flavour compoumd |
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