本文研究了低聚糖、肽对发酵乳的发酵时间、粘度、风味、口感以及稳定性的影响，研究表明，肽的促发酵效果优于低聚糖，其中以酪蛋白水解肽最好；添加肽对发酵乳的粘度影响不大，而添加低聚糖可提高发酵乳的粘度，其中以甘露低聚糖组最高，低聚半乳糖、低聚异麦芽糖、低聚果糖组接近；添加低聚糖、肽对发酵乳的风味和稳定性影响不大，但对发酵乳的口感有一定的影响，甘露低聚糖和肽都能提高发酵乳的稠厚感。

Effects of oligosaccharides and peptides on fermentation of yogurt were studied in this paper. Results showed that peptides were superior to oligosaccharides in reducing the fermentation time and casein-hydrolyzed peptide was shown to be the best one. Addition of peptides had little effect on the viscosity of yogurt, while addition of oligosaccharides could increase the viscosity of yogurt and mannan-oligosaccharide was the best for this purpose. In addition, addition of oligosaccharides and peptides has no obvious effect on taste and stability of yogurt but on the taste of yogurt. Besides, mannan-oligosaccharide and peptides could improve the thickness of yogurt.

广州市科技计划项目(2005V41C0391)；广州市白云区科技计划项目(2005-SZ-26)