乳业科学与技术2017，Vol.40Issue(4)：26-29,4.DOI:10.15922/j.cnki.jdst.2017.04.006
二次巴氏杀菌对长保质期酸乳品质的影响
Effects of Secondary Pasteurization on the Quality of Long-Term Shelf-Stable Yoghurt
摘要
Abstract
The viscosity, susceptibility to syneresis (STS) and sensory quality of long-term shelf-stable yoghurt subjected to secondary pasteurization were measured. Moreover, mold and yeast counts and total aerobic plate count were determined at regular intervals during storage at 25 and 37 ℃. Results indicated that viscosity decreased and STS increased with increasing temperature of pasteurization. The yoghurt produced by secondary pasteurization at 60 ℃ for 30 s was most liked, and the yoghurt produced by secondary pasteurization at 90 ℃ for 30 s was least liked by consumers. The residual molds and yeasts were inactivated by secondary pasteurization under the conditions selected in this study. Furthermore, total aerobic plate count declined with increasing temperature of pasteurization. At higher storage temperature the yoghurt was more susceptible to microbial contamination. Overall, we concluded that secondary pasteurization at 70 ℃ for 30 s was optimal.关键词
长保质期酸乳/二次巴氏杀菌/霉菌/酵母菌/菌落总数/黏度/感官品质Key words
long-term shelf-stable yoghurt/secondary pasteurization/mold/yeast/total numbers of colony/viscosity/sensory quality分类
轻工纺织引用本文复制引用
沈玲..二次巴氏杀菌对长保质期酸乳品质的影响[J].乳业科学与技术,2017,40(4):26-29,4.基金项目
上海市科委能力提升项目(16DZ2280600) （16DZ2280600）
