贮藏温度对酸羊奶品质的影响  

Effects of Storage Temperature on the Quality of Goat Yogurt

作　　者：高微娟[1] 张富新[1] 陈伟[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2011年第1期18-20,23,共4页Farm Products Processing

基　　金：陕西省农业攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10);陕西师范大学开放新性试验基金项目

摘　　要：研究了不同贮藏温度对酸羊奶贮藏期间理化特性、乳酸菌活菌数和感官品质的影响。结果表明,在4℃和8℃下,可延缓酸羊奶贮藏期间酸度的上升和黏度的下降,而12℃贮藏酸羊奶的酸度增长较快,黏度下降明显;在4℃和8℃下,酸羊奶贮藏4d,酸奶中的保加利亚乳杆菌和嗜热链球菌活菌数基本保持稳定,随着贮藏时间的延长呈显著下降趋势(p<0.05);贮藏温度为4℃,在14d的贮藏期内酸羊奶感官品质保持良好,而12℃贮藏条件加速了酸奶品质劣化,保质期只有4d。分析认为,贮藏温度为4℃时,更有利于酸羊奶良好品质的保持。The influence of different storage temperatures on the physicochemical characteristics, lactic acid bacterias and sensory quality of goat yogurt are studied. The results show that the titratable acidity increases sharply, at the same time the viscosity decreases at 12 ~C but slowing down under 4℃ and 8 ℃. The viable counts of Lactobacillus bulgaricu and Streptococcus thermophilus in goat yogurt remain stable at 4 ℃ and 8 ℃ during the first 4 d of storage and then began to descend after that. The sensory quality of goat yogurt maintains well during the storage time of 14 d, but the storage temperature at 12℃ accelerates spoilage processes of goat yogurt, shelf-life is only 4 d. The analysis indicates that 4 ℃ is the best storage temperature for maintaining good quality of goat yogurt.

关 键 词：酸羊奶 贮藏温度 理化特性 乳酸菌 感官品质 

分 类 号：TS252.26[轻工技术与工程—农产品加工及贮藏工程]