添加CO_2延长酸奶保质期对其物理性质的影响

Impact on physical property by dissolved CO_2 extending the shelf life of yougurt

为了把CO2添加到酸奶中延长保质期,对添加不同浓度CO2的酸奶物理性质进行了研究。将空白样及添加浓度分别为5.11,18.58,24.09,30.08 mmol/L的酸奶在4℃贮藏15 d检测每组样品CO2溶解量、pH值、酸度、感官及质构性质。结果表明,在酸奶中通入CO2气体环境温度为18℃到4℃之间,CO2溶解量由2.7 mmol/L增加到38.5 mmol/L。添加CO2的酸奶在第15天pH值为4.02,酸度为102°T;空白样pH值已降至4.00,酸度增至105°T;感官性质没有明显不同。CO2使酸奶粘稠度增加但浓度在30.08 mmol/L时质构性质较差。因此,CO2添加量以不超过24.09 mmol/L浓度为最适宜。

The impact of carbon dioxide dissolved in yougurt on physical property and improved shelf life were studied. The carbon dioxide groups and sample were stored at 4℃ for 15 days. Dissolved carbon dioxide, pH value, titration acidity , sensory quality and texture property of every group were tested. The results indicated that temperatures decreased from 18 to 4℃, dissolved carbon dioxide increased from 2.7 to 38.5 mmol/L.the pH value and titration acidity changed slowly with increasing dissolved carbon dioxide. Its sensory quality was normal, yougurt contained 30.08 mmol/L carbon dioxide texture was bad. Conclusion was that carbon dioxide suitable supplementation should not exceed 24.09 mmol/L in yougurt..