摘要
以酸奶作为研究对象,研究不同储存温度对酸奶粘度指标的影响,并分析酸奶pH及乳酸菌活菌数的变化趋势。实验结果表明,低温环境对于酸奶保证其粘度、pH及较高的乳酸菌活菌有利。
The effect of storage temperature on yogurt viscosity was studied.Change of pH and live lactobacillus of yogurt were also analyzed.The results indicated that low temperature was beneficial to maintain its viscosity,pH and enough live lactobacillus.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期140-141,共2页
Science and Technology of Food Industry
关键词
酸奶
储存温度
粘度
乳酸菌
yogurt
storage temperature
viscosity
lactobacillus
