冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建  

Establishment of inactivation model for active lactobacillus numbers of beverages under cold temperature

作　　者：董庆利[1] 李保国[1] 蔡佳彦[1] 秦旭锐[1] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093

出　　处：《中国乳品工业》2009年第5期6-8,共3页China Dairy Industry

基　　金：国家自然科学基金(30800864);上海市教委"优青"专项基金(slg-07049)

摘　　要：为明确冷藏温度下乳酸菌饮料中乳酸菌活菌数的变化规律，选用两种市售乳酸菌饮料在0-4℃贮藏温度下基于GB／T4789．35—2003检测方法对保质期内的乳酸菌数进行计数，并通过线性模型、Gompertz模型、Baranyi模型和weibuu模型对乳酸菌数的变化进行拟合。结果表明，两种乳酸菌饮料在冷藏温度下乳酸菌数显著下降，几种模型都能较好的模拟乳酸菌的失活情况，由数学检验参数平方根误差（RMSE）、偏差因子（BF）、准确性因子（AF）和标准预测误差（SEP）比较结果显示，Weibull模型较其他模型拟合性和准确性高，可作为乳酸菌饮料中乳酸菌失活模型推广应用，指导乳酸菌饮料生产的质量控制和消费者的合理饮用。In order to study the variation of active lactobaciUus numbers of lactobacillus beverages under cold temperature, two types of lacto- bacillus beverages were obtained from a local market, and active lactobaciUus numbers were detected during the shelf life on the basis of Na- tional Standard of China in this paper. Then linear, Gompertz, Baranyi and Weibull models were applied to curves of active lactobacillus varia- tion, respectively. It indicated that active lactobacillus numbers decreased significantly under these experimental conditions. Moreover, non- linear models, Gompertz, Baranyi and Weibull, proved to be more accurate and useful in fitting lactobacillus inactivation curves based on mathematical evaluation than linear model. With lower root-mean-squares error （RMSE） and standard error of prediction （SEPi, and accept- able bias factor （BF） and accuracy factor （AF）, Weibull model might be a applicable method and reference for quality control of lactobacillus beverage production and proper drinking habit of consumers.

关 键 词：乳酸菌饮料 冷藏 失活模型 数学检验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] S431.3[轻工技术与工程—食品科学与工程]