水苏糖对乳制品中微生物的影响  

Research on Influence of Stachyose to Microorganism in Dairy Products

作　　者：舒国伟[1] 吕嘉枥[1] 任宏强 杨建武 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西咸阳712081 [2]西安大鹏生物科技股份有限公司,陕西西安710075

出　　处：《食品科学》2005年第6期106-108,共3页Food Science

摘　　要：研究了水苏糖对消毒乳、奶粉及酸奶中微生物的影响,结果表明:在消毒乳中添加水苏糖≤1%时,对消毒乳的微生物学指标无明显影响;在奶粉中添加水苏糖≤3%时,对奶粉的微生物学指标无影响,在酸奶中添加水苏糖加量≤5‰时,对酸奶的乳酸菌数无明显影响。The influence of Stachyose to microorganism in pasteurized milk, milk powder and yogurt was studied, the result shows as follows: The microbiological criteria of pasteurized milk has not obviously changed when stachyose content doesn't exceed 1%; The microbiological criteria of milk powder has not obviously changed when stachyose content doesn't exceed 3%; The the number of lactic acid bacteria of yogurt has not obviously changed when stachyose content doesn't exceed 0.5‰.

关 键 词：水苏糖 消毒乳 奶粉 酸乳 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]