中国乳业Issue(2)：114-117,4.DOI:10.12377/1671-4393.25.02.21
不同贮存温度对酸乳中乳酸菌活菌数和品质的影响分析
Analysis of the Effects of Different Storage Temperatures on the Number and Quality of Viable Lactic Acid Bacteria in Yogurt
吕曼 1张丹琴 1万忠华 1王丹 1李秀莹 1王蕾1
作者信息
- 1. 蒙牛乳业(金华)有限公司,浙江 金华 321000
- 折叠
摘要
Abstract
[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 showed the same characteristics:when the yogurt was stored at room temperature 25℃for 5～7 days,the number and quality score of viable lactic acid bacteria increased,but the number and quality score of viable lactic acid bacteria decreased sharply with the passage of time.The number and quality score of viable lactic acid bacteria increased within 19 days of storage at 4℃,and remained at a high level.When stored at 2℃and 6℃,the number and quality score of viable lactic acid bacteria in yogurt decreased.The results of each batch were consistent and effectively verified.[Conclusion]Storage of yogurt at 4℃was conducive to the growth of lactic acid bacteria and maintained high quality,which is the best storage temperature.关键词
酸乳/贮存温度/乳酸菌活菌数/品质/影响Key words
yogurt/storage temperature/number of viable lactic acid bacteria/quality/effect引用本文复制引用
吕曼,张丹琴,万忠华,王丹,李秀莹,王蕾..不同贮存温度对酸乳中乳酸菌活菌数和品质的影响分析[J].中国乳业,2025,(2):114-117,4.
