不同贮存温度对酸乳中乳酸菌活菌数和品质的影响分析OA
Analysis of the Effects of Different Storage Temperatures on the Number and Quality of Viable Lactic Acid Bacteria in Yogurt
[目的]研究不同贮存温度下,酸乳中乳酸菌活菌数和品质变化.[方法]5 个批次酸乳各在2℃、4℃、6℃和室温25℃贮存,第1～19d内,每隔1 d进行1 次乳酸菌活菌数检测和品质评分,共10 次.比较、分析检测和评分结果.[结果]5 个批次酸乳在不同温度下贮存,呈相同特征:室温25℃贮存5～7 d时,乳酸菌活菌数、品质评分提高,但随时间推移,乳酸菌活菌数、品质评分急剧下降.4℃贮存19 d内,乳酸菌活菌数增加、质量评分上升,保持较高水平.2℃、6℃…查看全部>>
[Objective]To study the changes in the number and quality of viable lactic acid bacteria in yogurt at different storage temperatures.[Method]5 batches of yogurt were stored at 2℃,4℃,6℃and room temperature 25℃,and the number and quality score of viable lactic acid bacteria were detected once every 1 day from 1st to 19th day,for a total of 10 times.Compare,analyze and score the results.[Result]5 batches of yogurt were stored at different temperatures,and all s…查看全部>>
吕曼;张丹琴;万忠华;王丹;李秀莹;王蕾
蒙牛乳业(金华)有限公司,浙江 金华 321000蒙牛乳业(金华)有限公司,浙江 金华 321000蒙牛乳业(金华)有限公司,浙江 金华 321000蒙牛乳业(金华)有限公司,浙江 金华 321000蒙牛乳业(金华)有限公司,浙江 金华 321000蒙牛乳业(金华)有限公司,浙江 金华 321000
酸乳贮存温度乳酸菌活菌数品质影响
yogurtstorage temperaturenumber of viable lactic acid bacteriaqualityeffect
《中国乳业》 2025 (2)
114-117,4
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