摘要
酸奶中活性乳酸菌的含量是评价产品对于人体营养与保健作用的重要指标,而酸奶的pH值及酸度直接影响成品的质量、风味和口感。新的酸奶国家标准(GB2746-1999)中规定产品中的乳酸菌数不得低于1×106cfu/mL,酸度应≥70°T。本试验通过对5种市售酸奶的检测及分析,得出在常温下贮藏和销售,酸奶在保质期内仍然符合国家规定的质量标准。
The more of lactic acid bacteria in yogurt is an important parameter on people＇s nutrition and health. The quality, flavor and taste in product are affect acidity and pH value of yogurt, In new national standard （GB2746-1999） defined that the lactic acid bacteria number in yogurt are not low than 1×10^6cfu/mL and the acidity must higher than 70°T, In this experiment, five yogurts on the market were determined and analyzed. The conclusion was the yogurt quality in normal temperature accords with new national standard＇s quality in shelf life.
出处
《食品科技》
CAS
北大核心
2005年第11期52-54,共3页
Food Science and Technology
关键词
酸奶
常温
乳酸菌数
PH值
酸度
yogurt
normal temperature
lactic acid bacteria number
pH value
acidity
