冷藏与冷冻条件对酸奶品质影响的研究  

Effect of Cold Storage and Freeze on the Quality of Yogurt

作　　者：王伟[1] 杨雪娇[1] 刘颖文[1] 余霞 王静[1] 洪嫄[1] 陈晨[1] 

机构地区：[1]东莞出入境检验检疫局,广东东莞523072 [2]河源出入境检验检疫局

出　　处：《检验检疫学刊》2012年第4期50-52,共3页Journal of Inspection and Quarantine

摘　　要：通过对比在冷藏与冷冻两种条件下,酸奶乳酸菌活性、酸度、pH值、酸奶感官指标随着时间的变化情况,对乳酸菌及其保存方法进行了综合性分析。结果发现冷藏条件下酸奶各项指标会发生不同程度的变化,冷冻条件下酸奶的各项指标无明显变化。因此,本研究的结论为冷藏条件下酸奶品质下降较快,不利于长时间保存;冷冻条件下酸奶不易变质,保鲜时间更长,更适合酸奶保存。By comparing the two preservation methods chilled and frozen of yogurt,activity of yogurt lactic acid bacteria,acidity,pH value and yogurt sensory index changes over time,and we carried out a comprehensive analysis on lactic acid bacteria and preservation methods.It was found preserved under chilled yogurt of the indicators have different levels of change occurring,preserved under frozen yogurt no significant changes in the indicators,so as to the refrigerated yogurt is perishable and not conductive to the long preservation.And frozen yogurt under the conditions is non-perishable,keep fresh longer and is more suitable for preservation.

关 键 词：冷藏 冷冻 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]