不同添加剂对冷藏期酸奶品质和活菌数的影响  

The effects of different additives on the quality and active cell count of sour milk during the period of cold storage

作　　者：韩向红[1] 黄吟[1] 王锐萍[1] 何滨[1] 

机构地区：[1]海南师范学院生物系,海南海口571158

出　　处：《海南师范学院学报（自然科学版）》2003年第3期74-77,共4页Journal of Hainan Normal University:Natural Science

摘　　要：该试验采用嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bal-garicus)作为混合菌剂对乳液及分别加入不同添加剂的乳液进行酸奶发酵,发现所添加的添加剂均可促进产酸并提高冷藏期酸奶的品质和活菌数,其中以胡萝卜汁效果最好.In this paper, Streptococus thermophilus and Lactobacillus bulgaricus were used as mixed germs to ferment the milk and the milk added with different additives. The results showed that all the additives improve the production of acid and raise the quality and the active cell count of sour milk during the period of cold storage. Of all the additives tested, the carrot juice is the best.

关 键 词：酸奶 酸度 品质 活菌数 添加剂 冷藏期 嗜热链球菌 保加利亚乳杆菌 胡萝卜汁 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]