石榴风味乳饮料贮藏品质及货架期预测  

Storage quality and shelf-life prediction of pomegranate flavoured milk beverage

作　　者：宋娜[1] 张国治[2] 李竹生[1] SONG Na;ZHANG Guozhi;LI Zhusheng(College of Life and Health,Zhengzhou Technical College,Zhengzhou 450121,China;College of Grain,Oil and Food,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]郑州职业技术学院生命健康学院,河南郑州450121 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国酿造》2023年第3期209-213,共5页China Brewing

基　　金：河南省高等教育教学改革与实践项目(2021SJGLX839);河南省教育科学“十三五”规划课题(2020YB0558)。

摘　　要：以石榴汁和全脂奶粉为主要原料,添加低聚木糖,接种双歧杆菌(Bifidobacterium)进行发酵,制备石榴风味乳饮料。以不添加石榴汁和低聚木糖的普通乳饮料作为对照,分别考察4℃、25℃和35℃贮藏条件下乳饮料的品质变化。以酸度为评价指标,采用加速货架期实验(ASLT)法预测石榴风味乳饮料在4℃冷藏条件下的货架期。结果表明,石榴风味乳饮料在4℃、25℃和35℃条件贮藏期间酸度均逐渐增大,黏度和持水力均逐渐降低,双歧杆菌活菌数随着贮藏时间延长先升高后降低,且温度越高,变化幅度越大。石榴风味乳饮料在4℃冷藏条件下其酸度、黏度、持水力及双歧杆菌活菌数均优于对照乳饮料。经加速货架期实验预测,石榴风味乳饮料货架期可以达到24~40 d,优于市售的大部分酸乳的货架期21 d。Using pomegranate juice and whole milk powder as main raw materials,pomegranate flavoured milk beverage was prepared with addition of xylooligosaccharides and by inoculation of Bifidobacterium.Using the ordinary milk beverage without pomegranate juice and xylooligosaccharide as control,the quality changes of the milk beverage stored at 4℃,25℃and 35℃were investigated.With the acidity as evaluation index,the shelf-life of the beverage at 4℃was predicted by accelerated shelf-life testing(ASLT).The results showed that the acidity of the beverage gradually increased,the viscosity and water holding capacity gradually decreased,and the number of viable Bifidobacterium first increased and then decreased with the prolongation of storage time,the higher the temperature,the greater the range of the change.The acidity,viscosity,water holding capacity and number of viable Bifidobacterium of the beverage at 4℃were better than those of the control.The ASLT results predicted that the shelf-life of the beverage could reach 24-40 d,which was superior to that of most commercial yoghurt(21 d).

关 键 词：石榴汁 低聚木糖 乳饮料 贮藏品质 货架期预测 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]