酸奶中乳酸菌稳定性的研究  

Stability of lactic acid bacteria in yogurt

作　　者：林莹[1] 代道芳[1] 王旭清[1] 张超[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《中国酿造》2011年第4期61-64,共4页China Brewing

基　　金：广西自然科学基金项目(0832050)

摘　　要：以酸奶中乳酸菌为研究对象,研究在酸奶的加工贮藏过程中温度、pH值等环境因素对乳酸菌稳定性的影响。研究发现,酸奶加工过程中可加入1%的食盐和5%的海藻糖,并且可适当提高脂类和蛋白质的含量,在酸奶装罐前应将其pH值调至4.0左右,将成品贮藏在2℃~7℃环境下,以求最大限度的保持酸奶中活乳酸菌的数目。The effects of temperature,pH and other environmental factors on the stability of lactic acid bacteria during the processing and storage of yogurt were studied.The results showed that several measures could be helpful to keep the number of live lactic acid bacteria in yogurt as much as possible,such as adding 1% salt and 5% trehalose during processing,improving the contents of lipids and proteins properly,adjusting the yogurt pH to 4.0 before canning,and storing the finished products at 2℃~7℃.

关 键 词：酸奶 乳酸菌 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]