酸奶中乳酸菌数及酸度的检测与评价  

Inspection and evaluation of lactic acid bacteria and acidity on yoghurt

作　　者：谢继志[1] 肖宏彬[1] 

机构地区：[1]扬州大学农学院,江苏扬州225009

出　　处：《中国乳品工业》2002年第1期22-25,共4页China Dairy Industry

摘　　要：酸奶中乳酸菌的含量是评价产品对于人们营养与健康作用的重要指标,而酸奶的酸度直接影响成品的质量、风味与口感。新的酸奶国家标准(GB2746-1999)中规定产品中的乳酸菌数不得低于1×106mL-1,酸度应≥70°T。本试验通过对部分市售酸奶及自制产品的检测与分析表明,酸奶成品中的乳酸菌数普遍大于1×109mL-1,个别也应大于4×108～8×108mL-1水平,而酸度均大于80°T。故笔者认为酸奶中乳酸菌数定为大于1×108mL-1及酸度大于80°T更适合产品本身的实际情况。The more of lactic acid bacteria in yoghurt is a important parameter on people's nutritive value and health.And the acidity effects the quality,flavour and mouthfeel in final product.In new national standard (BG2746-1999)defined that the lactic acid bacteria yoghurt are not low than 1×106 mL-1,and the acidity must≥70 °T.In this experiment,one part of market yoghurts and self made products were inspected and analyzed.It was evidenced,normally,the level of lactic acid bacteria in yoghurt >1×109 mL-1,a few the level > 4×108～8×108 mL-1,and the acidity > 80 °T In all products.So the number of lactic acid bacteria >1×108 mL-1,and the acidity > 80 °T are suitable for most of yoghurt product.

关 键 词：酸奶 乳酸菌 酸度 含量 检测 评价 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]