摘要
研究了凝固型杏鲍菇酸乳在5℃贮藏21 d期间的滴定酸度、活乳酸菌数、持水力、质构和色泽等理化指标的动态变化规律。结果表明:与未添加杏鲍菇的对照酸乳相比,杏鲍菇酸乳的滴定酸度上升比较缓慢,减缓了酸乳的后酸化进程;活乳酸菌数随贮藏时间延长而减少,但贮藏期末仍大于108 cfu/mL,符合国标要求;持水力和凝胶强度均高于对照酸乳,黏度低于对照酸乳,色泽与对照相比无明显差异。
The changes of quality of set yogurt supplemented with Pleurotus eryngii pulp during 21 days of refrigerated storage （5℃） were studied, the following factors were evaluated： titratable acidity, viable count of lactobacillus, water-holding capacity, texture and color. Yogurt supplementation with Pleurotus eryngii pulp slowed acidification process during storage, but viable count of lactobacillus decreased with the extension of storage time. At the end of storage, yogurt contained at least 108 cfu/mL of lactobacil lus which was in accord with the national standards. Values of water-holding capacity and gel strength were higher than that of the control sample, however, viscosity was lower than that of the control sample. Color did not significantly differ in all samples and remained constant after 21 days.
出处
《食品科技》
CAS
北大核心
2014年第10期74-78,共5页
Food Science and Technology
基金
河北省科技计划项目(11221004D)
河北省农产品加工工程技术研究中心项目
关键词
杏鲍菇
酸乳
贮藏品质
乳酸菌
质构
Pleurotus eryngii
yogurt
storage quality
lactobacillus
texture
