摘要
以褐色乳饮料保质期末的活性干酪乳杆菌数量为评价指标,研究了初始酸度、贮藏温度、菊粉添加量对干酪乳杆菌货架期存活性的影响,并在单因素基础上使用正交试验设计分析得到优化参数为:初始酸度70°T,贮藏温度7～10℃,菊粉添加量8g/L,此条件下褐色乳饮料28d货架期结束所含干酪乳杆菌数量仅衰减8%,远低于市售同类产品。
The amount of active L. casei was chosen as the estimated index of a brown milk drink, the effects of initial acidity, storage temperature and the amount of inulin on survival of L. casei during shelf life were compared by single-factor test. The optimal parameters obtained by orthogonal experiment were： initial acidity 70°T, storage temperature 7 - 10℃, concentrations of inulin 10g/kg. Under these conditions, the viability of L. casei in brown milk drink decreases only 10% after 28 days of storage, which is far less than the similar commercial products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第6期36-39,共4页
Food and Fermentation Industries
基金
上海市科委人才计划(08QB14003)
上海市科委农业成果转化资金(083919n1500)
关键词
干酪乳杆菌
货架期
初始酸度
贮藏温度
菊粉
Lactobacillus casei, shelf-life, initial acidity, storage temperature, inulin
