发酵乳后酸化的影响因素及其控制措施

Factors Affecting Post‐Acidification of Fermented Milk and Control Measures

发酵乳因其独特的口感及较高的营养价值备受消费者的青睐,但由于微生物残余的代谢活性导致发酵乳出现后酸化现象,使其在冷链运输、储存及销售过程中品质急剧下降,菌株稳定性显著降低,严重影响消费者对产品的接受度,并且缩短产品的货架期。因此,该文探讨影响发酵乳后酸化的因素(包括发酵剂的类型、乳的成分、加工参数、益生菌和益生元),对发酵乳后酸化的产生机制进行讨论,并从物理、化学和生物方面综述控制发酵乳后酸化的措施,讨论相关技术的局限性,以期为减弱发酵乳的后酸化程度,改善发酵乳的货架期品质提供参考途径。

Fermented milk is favored by consumers because of its unique taste and high nutritional value.However,the metabolic activity of microbial residues leads to post-acidification,which compromises the quality of fermented milk and the stability of strains in the process of cold chain transportation,storage,and sale,which seriously affects consumers'acceptance and shortens the shelf life of the product.Therefore,the factors affecting the post-acidification of fermented milk,including the type of starter culture,milk composition,processing parameters,probiotics,and prebiotics,and the mechanism of post-acidification of fermented milk,were analyzed.Furthermore,the physical,chemical,and biological measures to control post-acidification of fermented milk were introduced,and the limitations of the measures were summarized,with a view to reducing the post-acidification and providing a reference way to improve the shelf-life quality of fermented milk.