干酪乳杆菌货架期存活性影响因素的研究  

Influence Factors of Lactobacillus casei Viability in Milk Drink's Shelf-life

作　　者：艾连中[1] 何楚莹[1] 徐致远[1] 周凌华[1] 陈卫[2] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室 [2]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2010年第6期36-39,共4页Food and Fermentation Industries

基　　金：上海市科委人才计划(08QB14003);上海市科委农业成果转化资金(083919n1500)

摘　　要：以褐色乳饮料保质期末的活性干酪乳杆菌数量为评价指标,研究了初始酸度、贮藏温度、菊粉添加量对干酪乳杆菌货架期存活性的影响,并在单因素基础上使用正交试验设计分析得到优化参数为:初始酸度70°T,贮藏温度7～10℃,菊粉添加量8g/L,此条件下褐色乳饮料28d货架期结束所含干酪乳杆菌数量仅衰减8%,远低于市售同类产品。The amount of active L. casei was chosen as the estimated index of a brown milk drink, the effects of initial acidity, storage temperature and the amount of inulin on survival of L. casei during shelf life were compared by single-factor test. The optimal parameters obtained by orthogonal experiment were： initial acidity 70°T, storage temperature 7 - 10℃, concentrations of inulin 10g/kg. Under these conditions, the viability of L. casei in brown milk drink decreases only 10% after 28 days of storage, which is far less than the similar commercial products.

关 键 词：干酪乳杆菌 货架期 初始酸度 贮藏温度 菊粉 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]