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《Science and Technology of Food Industry》 2010-04
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Preparation of trad-flavor goat yoghurt and comparison of flavor compounds with common yoghurt

KOU Xiao-hong1,FU Jun-shu1,TU Cui1,LIU Ye-fei1,LI Xiang1,LI Jin-zhou1,FENG Jian-zhong2(1.College of Agriculture and Bioengineering,Tianjin University,Tianjin 300072,China;2.Zhongyi Animal and Science Technology LTD.,Tianjin 300381,China)  
In this paper,using goat milk as the main auxiliary material,a goat yoghurt was explored by Butanedione milk streptococcus,Streptococcus thermophilus and Lactobacillus bulgaricus as fermentation agent. The best description and technique were determined:the proportion of Butanedione milk streptococcus,Streptococcus thermophilus and Lactobacillus bulgaricus was 1∶1∶2,the inoculation amount of bacteria was 4%,the sugar was 8%,fermentation temperature was 40℃.Using headspace solid-phase micro-extraction (SPME) sampling method and GC-MS analysis of the technology and related software,the flavor of goat yoghurt was analyzed. 19 kinds of flavor compounds were detected,based in ketones,alcohols,furans and acid,the main character flavor compounds are butanedione,acetic acid,methyl formate,bitter,butyraldehyde,palmitic acid,apple acid,DL-alanine,methyl furan,heptanol,and diethyl phthalate.
【Fund】: 国家大学生创新性实验计划(教育部);; 天津市经济开发区博士后基金
【CateGory Index】: TS252.54
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