活性乳酸菌饮料在货架期内稳定性的分析  

Appraisal on Stability to Viable Lactic acid bacteria(LAB)Drinks during Shelf-Life

作　　者：耿铁柱 李洪军[1,2] 贺稚非[1,2] 翟小波[1] 崔国建[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《西南师范大学学报（自然科学版）》2016年第2期66-70,共5页Journal of Southwest China Normal University(Natural Science Edition)

摘　　要：为探究活性乳酸菌饮料在货架期内稳定性的变化规律,选用3种市售干酪乳杆菌产品为研究对象,测定在4℃,21d内活菌数,滴定酸度,pH值,离心沉淀率和脱水收缩等指标.结果显示：货架期内试样活菌数从9.1×107 CFU/mL下降到2.6×10~7 CFU/mL,滴定酸度上升10°T,pH值下降0.15,离心沉淀率稳定在0.707%~0.773%,脱水收缩性维持在79.2%~80.6%.研究表明产品活菌数高于国家标准（1×10~6 CFU/mL）,酸度适宜,稳定性良好.In order to define stability changes to viable Lactic acid bacteria（LAB）drinks in shelf-life,3kinds of Lactobacillus casei products sold in the market have been taken as the research object to determine viable counts,titratable acidity,pH,centrifugal sedimentation rate and syneresis.The results reveal that the contact of LAB viable cell number fell to 2.6×107 CFU/mL from the initial 9.1×107 CFU/mL,titratable acidity increased 10°T,pH fell 0.15,centrifugal sedimentation rate changed between 0.707%-0.773%,syneresis changed between 79.2%-80.6%.The results indicate that viable counts of LAB drinks was much higher than 1×106 mL-1 which is regulated in a correlative Chinese standard,as it well had optimum acidity and high stability.

关 键 词：活性乳酸菌饮料 货架期 稳定性 干酪乳杆菌 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]