鼠李糖乳杆菌对酸奶品质影响的研究  

Study on the Effect of Lactobacillus rhamnosus on the Quality of Yogurt During its Shelf Life

作　　者：邹旸 蒲慧颖 张海娇 张嘉齐 杨洋 张璐 ZOU Yang;PU Huiying;ZHANG Haijiao;ZHANG Jiaqi;YANG Yang;ZHANG Lu(Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300410)

机构地区：[1]天津海河乳品有限公司,天津300410

出　　处：《中国乳业》2024年第6期85-89,共5页China Dairy

摘　　要：[目的]探讨鼠李糖乳杆菌对酸奶品质的影响。[方法]通过对添加和不添加鼠李糖乳杆菌的两种酸奶样品进行平行对比,研究评估该益生菌在酸奶发酵过程中的作用。试验包括对两种酸奶样品的风味评估、质构分析(包括酸度、pH值、粘度和析水性),以及35℃条件下对霉菌生长监测。[结果]添加鼠李糖乳杆菌的酸奶中,整个21天保质期内未观察到霉菌生长,而未添加鼠李糖乳杆菌的样品在第4天开始出现霉菌生长,且随着时间推移,霉菌斑块逐渐增大。此外,添加鼠李糖乳杆菌的酸奶在风味和质构方面表现出更好稳定性。[结论]添加鼠李糖乳杆菌可显著改善酸奶品质,延长其保质期和提升其感官品质。This study aims to investigate the effect of Lactobacillus rhamnosus on the quality of yogurt during its shelf life.By comparing two types of yogurt samples with and without the addition of Lactobacillus rhamnosus,this study evaluates the role of this probiotic in the yogurt fermentation process.The experiment includes flavor evaluation,texture analysis(including acidity,pH value,viscosity,and water solubility)of two types of yogurt samples,as well as monitoring of mold growth at 35℃.The results showed that in yogurt with added Lactobacillus rhamnosus,no mold growth was observed throughout the 21 day shelf life,while samples without added Lactobacillus rhamnosus began to show mold growth on the 4th day,and with time,mold plaques gradually increased.In addition,yogurt with added Lactobacillus rhamnosus exhibits better stability in terms of flavor and texture.These findings indicatd that the addition of Lactobacillus rhamnosus can significantly improve the quality of yogurt,particularly by extending its shelf life and enhancing sensory quality.

关 键 词：鼠李糖乳杆菌 酸奶 保质期 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]