不同包装材料对酸奶品质变化的影响  

Quality Changes of Roof-packed Yogurt with Different Packaging Materials during Storage

作　　者：白婧[1,2] 李冉[1,2] 任发政[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]教育部-北京市功能乳品实验室,北京100083

出　　处：《食品科学》2008年第11期649-652,共4页Food Science

摘　　要：本实验选择了同一奶源,相同加工工艺以及同一批次的四种包装材料的屋顶盒包装酸奶,研究它们在4℃冷藏避光、4℃冷藏光照、25℃室温避光和25℃室温光照四个贮藏条件下,滴定酸度、粗蛋白含量、乳酸菌总数以及VC含量在贮藏期内的变化。实验结果表明,蓝色屋顶盒包装整体稳定性最好,其次是黄色包装,而红色包装在乳酸菌增殖和VC的保护效果上不如蓝色包装和黄色包装,白色包装效果最差。The characteristics of roof-packed yogurt with different packaging materials such as Lactobacillus number, titration acidy, content of total protein and content of ascorbic acid at different temperatures in two illumination situations were analyzed continuously. The results showed that the blue roof-packaging was the most stable of the four samples, followed by the yellow roof-packaging. Considering the protection of vitamin C and proliferation of Lactobacillus, the red roof-packaging is worse than blue and yellow ones, and the white roof-packaging is the worst for yogurt content protection.

关 键 词：包装材料 贮藏期 酸奶 品质变化 

分 类 号：TS206.4[轻工技术与工程—食品科学]