北京市市售乳酸菌制品质量的调查  

Study on the Quality of Lactic Acid Bacterial Products on Beijing Market

作　　者：高兆兰[1] 魏涛[1] 张田[1] 刘冰[1] 栾娜[1] 

机构地区：[1]北京联合大学应用文理学院

出　　处：《食品与发酵工业》2011年第10期184-186,共3页Food and Fermentation Industries

基　　金：北京市属高等学校人才强教计划资助项目(PHR201008293)

摘　　要：对北京市6种市售品牌的乳酸菌制品进行随机抽样检测。结果显示,所有受检样品的蛋白质、脂肪、酸度、乳酸菌数、大肠杆菌数、霉菌和酵母菌数均符合国家标准。酸奶中的钙含量远高于活性乳酸菌饮料。4种酸奶均在第8天检测时出现乳酸菌数量的最高峰,而2种活性乳酸菌乳饮品的乳酸菌数量首次检验时出现最高峰。总之,6种品牌的乳酸菌制品的质量均合格,说明乳制品企业在控制产品质量方面均取得长足进步。The quality of six commercial brands of lactic acid bacteria products on Beijing Market was studied. The results showed that of all tested samples, the protein content, the fat content, the acidity, the number of lactic acid bacteria, E. coli, yeast and mould were in line with National Standards. The calcium content of four kinds of yo- ghurt was much larger than that of activated Lactic acid bacteria beverage. The largest number of lactic acid bacteria in four kinds of yogurt turned up in the eighth day, while the number of two kinds of lactic acid drinks reached the peak for the first day. In conclusion, six brands of lactic acid bacteria products are qualified, consumers can set their mind at rest about the purchase and drinking of the lactic acid bacteria products.

关 键 词：乳酸菌制品 质量 研究 

分 类 号：TS201.3[轻工技术与工程—食品科学]