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凝固型酸奶在不同贮藏条件下的品质变化研究

Xiao-ping GAO,Xian-qing HUANG,Ling-xia SUN,Gai-ming ZHAO,Xiao-jing LIU,Miao-yun LI,Yan-xia LIU,Qiu-hui ZHANG

Modern Food Science and Technology（2011）

Cited 5|Views40
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Abstract
选用同-批次的凝固型酸奶分别在4℃、20℃、37℃在三种不同温度下贮藏,每隔一天时间测定酸奶的感官、酸度和微生物指标.结果显示:凝固型酸奶随着贮藏温度的不断升高,感官评分越低;乳酸菌活性越低,杂菌数量越多,酸度越高,其食用价值就越低;凝固型酸奶在最佳贮藏温度4℃条件下,其保质期为19d,推荐饮用期限为14d.
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Key words
sensory evaluation,storage quality,yoghurt
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