添加双歧杆菌的婴儿配方乳粉稳定性及其影响因素的探讨  

Study of Factors of Testing the Stability of Infant Formula Milk Powder with Bifidbacterium BB-12

作　　者：齐晓彦 苏米亚[1,2,3] 刘翠平 陈文亮[1,2,3] 郭艳红[1,2,3] 贾宏信 

机构地区：[1]乳业生物技术国家重点实验室,上海200436 [2]上海乳业生物工程技术研究中心,上海200436 [3]光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品工业》2015年第7期186-189,共4页The Food Industry

基　　金：上海市引进技术的吸收与创新计划(编号:14XI-1-15)

摘　　要：主要研究了在婴儿配方乳粉,较大婴儿配方乳粉以及幼儿配方乳粉的三种不同基料中添加双歧杆菌BB-12,并在现有条件下通过控制水分活度,温度,以及不同的双歧杆菌添加量来验证加速试验的条件下双歧杆菌的活菌数变化,并且为判断双歧杆菌在婴幼儿配方乳粉中货架期的稳定性提供了科学的试验数据和方法。结果表明双歧杆菌在乳粉制品中活菌数数量变化不明显,其中水分活度(Aw<0.2),温度越低(T=25℃),双歧杆菌BB-12添加量越高(3×107 CFU/g),产品稳定性较高,货架期越长。The aim of study was to evaluate the survival of Bifidbacterium BB-12 in infant formula milk powder, follow up formula milk powder and growing up formula milk powder.The change of the living number of probiotic under the confitions of different temperature, different water activities and different adding amount of Bifidbacterium BB-12. In the study, which can provides scientific experimental methods and data for determine the stability of Bifidbacterium BB- 12 in formula powder. The results indicated that the changes of living number of Bifidbacterium BB-12 in powder products is not obvious, among them the lower water activities （Aw〈0.2）, the lower temperature （T=25 ℃）, the higher adding amount of Bijfidbacterium BB-12 （3 × 107 CFU/g）, the stability of milk powder products were higher, the shelf life was longer.

关 键 词：双歧杆菌BB-12 稳定性 货架期 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]