摘要
研究了凝固型酸奶在4℃储存期间粘度、总酸度和活菌数的变化规律。以发酵好的酸奶为基点保存12 d,总共7个点对酸奶的各个指标进行检测。检测表明,酸奶的粘度在储存期间是逐渐降低的,活菌数随总酸度逐渐上升而降低,而总酸度是逐渐升高的。酸奶的粘度和酸度存在一定的相关性。
The aim of this paper was to investigate the change regularity of viscosity,total acidity and number of living strain of solidication type leben during the storage of 4℃ for 12 d,based on completely fermented leben to detect the indexes of leben from seven points of test.The results indicated that the viscosity of the leben was decreased gradually when storaged,the number of living strain and total acidity were increased gradually.There were correlations between the acidity and viscosity of the leben.
出处
《新疆农业大学学报》
CAS
北大核心
2009年第5期72-74,共3页
Journal of Xinjiang Agricultural University
关键词
凝固型酸奶
流变学特性
酸度
粘度
solidication type leben
characteristics of rheology
acidity
viscosity
