摘要
目的:探究不同贮藏温度对酸乳中乳酸菌活菌数以及酸乳品质的影响。方法:每2天分别测定于常温、4、-10、-20℃条件下贮藏酸乳的乳酸菌的菌落总数、滴定酸度、p H、持水力、质构以及感官。结果:常温条件下贮藏的酸乳在5~7 d内乳酸菌菌落总数、滴定酸度、质构以及感官评分均有提升,随后菌落总数、滴定酸度、持水力、质构以及感官评分均迅速下降;4℃条件下贮藏的酸乳在17 d内乳酸菌总数、滴定酸度、质构以及感官评分均呈上升趋势,持水力变化不大;-10、-20℃条件下贮藏的酸乳各项指标均呈下降趋势。结论:酸乳在4℃条件下贮藏时,乳酸菌生长情况以及酸乳品质最佳,可有效延长酸乳货架期。
Objectives: To validate the effects of different storage temperatures on the number of viable lactic acid bacteria in yogurt and affecting its quality. Methods: Bacterial colonies from yogurt were measured for two days at a variable temperatures-20,-10, 4 ℃ and room temperature. Conditions such as, p H, water holding capacity, texture were also measured. Results: Under normal storage conditions of yogurt after 5~7 d, the total number of lactic acid bacterial colonies and other condition titratable acidity, texture and water holding capacity were found to be improved. A decrease in temperature below 4 ℃ bacterial colonies and other condition p H, water retention, texture were affected. Storage condition at 4 ℃ after 17 d total the bacterial count and yougurt texture, water retention, p H showed an upward trend. However at temperature below 0 ℃ there occur a rapid reduction in bacterial count, water retention, p H and texture of yogurt. Conclusion: This study show that the optimum temperature for lactic acid bacteria in yogurt was 4 ℃, giving best quality of yogurt and effectively extending the shelf life of yogurt.
出处
《食品科技》
CAS
北大核心
2015年第11期329-333,共5页
Food Science and Technology
基金
国家公益性行业(农业)科研专项(201203009)
关键词
酸乳
贮藏温度
乳酸菌
感官鉴定
yogurt
storage temperature
lactic acid bacteria
sensory evaluation