| 不同保存温度和时间对酸牛乳品质的影响 |
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| 引用本文： | 郝生宏.不同保存温度和时间对酸牛乳品质的影响[J].辽宁农业职业技术学院学报,2009,11(5):6-8. |
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| 作者姓名： | 郝生宏 |
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| 作者单位： | 辽宁农业职业技术学院,辽宁,营口,115009 |
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| 摘 要： | 为了评价不同温度和保存时间对酸乳品质的影响。选用自制酸乳30盒,室温条件下放置15盒,分别于第3d、6d、8d、10d、12d随机取1盒测定酸乳感官、理化和微生物指标;在4℃冰箱中冷藏放置15盒,分别在第4d、7d、9d、11d、14d、17d、20d随机取1盒测定酸乳感官、理化和微生物指标。结果显示：常温条件下,酸乳在第8d时,出现感官品质异常,大肠菌群、霉菌和酵母数开始增加,酸度开始下降,到12d时,酸奶完全变质;在冷藏条件下,酸乳在第14d时,感官、大肠菌群、霉菌和酵母数、酸度出现异常变化,但变化速度较慢。到20d时,仅霉菌总数超标;常温条件下,乳酸菌有减少的趋势,冷藏条件下,乳酸菌在试验期内未受影响。综合以上结果表明：一定保存温度下,保存时间的延长会引起酸奶品质逐步变差,微生物污染加剧;冷藏保存比室温保存能延长酸奶的保存期。
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| 关 键 词： | 酸奶 酵母 霉菌 大肠菌群 乳酸菌 感官指标 |
Effect of Different Storage Condition on the Quality of Yogurt |
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| HAO Sheng-hong.Effect of Different Storage Condition on the Quality of Yogurt[J].Journal of Liaoning Agricultural Vocation-Technical College,2009,11(5):6-8. |
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| Authors: | HAO Sheng-hong |
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| Institution: | HAO Sheng - hong ( Liaoning Agricultural College, Yingkou , 115009, China) |
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| Abstract: | This paper was about the quality of yogurt at different storage condition. Store 15 boxes of yogurt separately at the condition of 4℃ of refrigerator temperature and normal temperature. Then measure the sensory evaluation index, acidity, the coliform group, moulds and yeast of the yogurt in normal temperature on the 3 th day, 6th day, 8th day 10th day and 12th day . And measure these index of the the yogurt in refrigerator temperature. The result showed that on the 8th day, the sensory evaluation index of yogurt in normal temperature turned bad, the coliform group moulds and yeasts of it increased and the acidify began to decrease. On the 12th day, the yogurt in normal temperature was completely went bad. While those phenomena of the yogurt stored in refrigerator appeared on the 14th day. In Summary, the quality of yogurt is related to temperature and time . |
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| Keywords: | Yogurt Yeast mold the coliform group Lactic acid bacteria sensory evaluation index |
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