摘要
通过比较不同菌种发酵乳和酸乳在4℃下贮藏21d的pH、酸度、活菌数与持水力的差异,并对后熟24h的发酵乳和酸乳进行质构特性分析。结果显示,益生菌发酵乳和乳酸菌酸乳的pH、活菌数与酸乳持水力均随时间的延长而降低,酸度呈上升趋势,益生菌发酵乳酸度值比乳酸菌酸乳更高。添加干酪乳杆菌与植物乳杆菌的益生菌发酵乳在硬度、稠度、凝聚性与黏度上与乳酸菌酸乳相比,均有所增加,其中添加植物乳杆菌的益生菌酸乳在硬度与稠度上较乳酸菌酸乳相比有显著增加(p<0.05),为发酵乳制品提供开发导向并为实际生产提供理论依据。
Through comparing the pH value,acidity,viable count,water-holding capacity and texture after ripening 24h of probiotic yoghurt and traditional lactic acid bacteria yogurt at 4℃ storage 21d,showed that the pH value,the viable count and the water-holding capacity were a downward trend,but the acidity was rising,its showed the probiotic yoghurt was higher.The firmness,consistency,cohesiveness and viscosity of the probiotic yoghurt added Lactobacillus casei and Lactobacillus plantarum were better than the traditional lactic acid bacteria yoghurt,the firmness and consistency of probiotic yoghurt added Lactobacillus plantarum increased significantly （P ＜ 0.05）.This was used for the suggestion of developing ferment milk and the theoretical basis of practical production.
出处
《中国食品添加剂》
CAS
北大核心
2013年第6期66-70,共5页
China Food Additives
基金
国家863计划(2012AA101605)
国家"十二五"支撑计划(2012BAD12B03)
关键词
益生菌
发酵乳
酸乳
probiotic
fermented milk
yoghurt
