安徽农业科学2011，Vol.39Issue(34)：21329-21330,21332,3.
冷藏与冷冻贮藏条件下酸奶质量比较研究
Comparative Studies on the Quality of Yogurt Kept in Refrigerated and Frozen Condition
摘要
Abstract
[Objective] To explore the difference of nutritional quality of yogurt kept in refrigeration (4 ℃) and frozen ( -20℃) conditions. [ Method] Tlie appearances, acidity, protein content, lactic acid bacteria content of yogurt kept in refrigeration (4 ℃ ) and frozen ( -20 ℃ ) conditions were compared. [ Result] The appearances of yogurt kept in frozen condition were significantly better than that kept in refrigeration condition from the third day. The protein content was not significantly different among the two conditions. The acidity and lactic acid bacteria content of yogurt kept in refrigeration condition were influenced by the length of time, on the contrary, that kept in frozen condition were not influenced. [ Conclusion] Extending storage time could lead to gradual deterioration.of yogurt quality kept in refrigeration condition, no significant changes when compared with that stored in frozen condition.关键词
酸奶/冷藏/冷冻/质量分析Key words
Yogurt/ Refrigeration/ Frozen/ Quality analysis分类
农业科技引用本文复制引用
汪波,许华,陈超,张成,李文芬,沈洁莲,颜亨梅..冷藏与冷冻贮藏条件下酸奶质量比较研究[J].安徽农业科学,2011,39(34):21329-21330,21332,3.基金项目
国家自然科学基金面上项目(30570226) （30570226）
珠海市农业科技三项资金项目(2011014). （2011014）
