摘要
通过单因素试验、正交试验确定长效保鲜酸奶的最佳操作参数。试验结果表明:长效保鲜酸奶的最佳工艺参数为A1B1C1,即非脂乳固体含量为15.3%;嗜热链球菌∶保加利亚乳杆菌=2∶1;采用无菌灌装的方式,可使酸奶在2℃～8℃温度条件下其保质期延长到32 d,乳酸菌活菌数为6.3×108/mL,且具有良好的风味和质地。
The experiment ascertains the optimized technological parameter through the single-factor and orthogonal test.The result showed the optimized technological parameter was B1C1A1,namely the thermophilic streptococcus to bulgaria bacterium was 2∶1,adopting sterile canned way and the content of non-fat-milk were 15.3 %.That conditions made quality guarantee period of yoghurt extend to 32 days,the number of living lactobacillus was 6.3×108 /mL at the condition of 2 ℃-8 ℃ and texture and flavor of yoghurt was nicer.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期202-204,共3页
Food Research and Development
关键词
酸奶
菌数
保质期
yoghurt
bacterium number
quality guarantee period
