货架期内搅拌型酸奶中乳酸菌的检测及其质量分析

Study on Screening Lactic acid Bacterium and Quality Analysis of Stirred Yoghurt during Shelf Life

按照GB19302-2003的规定,随机检测了12种搅拌型酸奶货架期内的滴定酸度、乳酸菌含量及其微生物卫生指标。结果证明,货架期内搅拌型酸奶的滴定酸度和乳酸菌含量的检样合格率优良,达到83.3%,但球菌杆菌比例差异较大,个别产品球杆菌比偏高;酵母菌、霉菌以及致病菌均为阴性,检样合格率达到100%。检样滴定酸度多数≥70°T,酵母菌阴性,建议GB19302-2003中滴定酸度修订为≥75°T,酵母菌数修订为≤30cfu/g,增加球菌杆菌适宜比例范围。

In accordance with the provisions of GB19302-2003, the titration acidity, the content of LAB and its microbial indicators of 12 kinds of stirred yogurt were detected during the shelf life in random. The results showed that the samples＇ percent of the titration acidity and the content of LAB was fine for the stirred yogurt during the shelf life, reached 83.3%, but there was great difference in the proportion of coccus and bacillus. It was high for some individual products. The yeast, mold and pathogenic bacteria were negative, which the samples＇ percent of pass reach 100%. Most of the samples＇ titration acidities were ≥70°T, also the yeast was negative. Therefore, it was suggested that the titration acidity should be revised to ≥75°T and the yeast CFU would be ≤30cfu/g. It was better to add the appropriate proportion of coccus and bacillus to GB 19302-2003.