中国乳业Issue(6)：85-89,5.DOI:10.12377/1671-4393.24.06.16
鼠李糖乳杆菌对酸奶品质影响的研究
Study on the Effect of Lactobacillus rhamnosus on the Quality of Yogurt During its Shelf Life
邹旸 1蒲慧颖 1张海娇 1张嘉齐 1杨洋 1张璐1
作者信息
- 1. 天津海河乳品有限公司,天津 300410
- 折叠
摘要
Abstract
This study aims to investigate the effect of Lactobacillus rhamnosus on the quality of yogurt during its shelf life.By comparing two types of yogurt samples with and without the addition of Lactobacillus rhamnosus,this study evaluates the role of this probiotic in the yogurt fermentation process.The experiment includes flavor evaluation,texture analysis(including acidity,pH value,viscosity,and water solubility)of two types of yogurt samples,as well as monitoring of mold growth at 35℃.The results showed that in yogurt with added Lactobacillus rhamnosus,no mold growth was observed throughout the 21 day shelf life,while samples without added Lactobacillus rhamnosus began to show mold growth on the 4th day,and with time,mold plaques gradually increased.In addition,yogurt with added Lactobacillus rhamnosus exhibits better stability in terms of flavor and texture.These findings indicatd that the addition of Lactobacillus rhamnosus can significantly improve the quality of yogurt,particularly by extending its shelf life and enhancing sensory quality.关键词
鼠李糖乳杆菌/酸奶/保质期/稳定性Key words
Lactobacillus rhamnosus/yogurt/shelf life/stability引用本文复制引用
邹旸,蒲慧颖,张海娇,张嘉齐,杨洋,张璐..鼠李糖乳杆菌对酸奶品质影响的研究[J].中国乳业,2024,(6):85-89,5.
