作　　者： ; ; ; ;

机构地区： 河南科技大学食品与生物工程学院

出　　处： 《食品科学》 2009年第9期184-186,共3页

摘　　要： 为了确定木糖醇酸奶的保质期,本实验对该种酸奶在发酵过程和贮藏期间的质量变化进行了研究。结果表明,木糖醇酸奶在发酵过程中酸度和电导率随着发酵时间的延长而升高,pH值下降。贮藏期间其酸度随着贮藏时间的延长而升高,pH值下降;乳酸菌数、黏度和感官评分在贮藏3d时最高,以后逐渐下降,贮藏期限为9d,最佳饮用时间为3d。 To determine the shelf life of xylitol yoghurt, its quality changes during fermentation and storage were investigated. The results showed that the acidity and conductivity of the xylitol yoghurt rise but its pH value falls along with the increase of fermentation and storage time. The number of Lactobacillus, viscosity and sensory evaluation are the best on the third day of storage and then begin to descend after that. Its shelf life is 9 days and it is the best to be drunk in three days.

关 键 词： 木糖醇酸奶 发酵和贮藏过程 质量变化

领　　域： [轻工技术与工程] [轻工技术与工程]