| 影响胡萝卜复合汁中双歧杆菌存活因素的研究 |
| |
| 引用本文： | 王占武,张篪.影响胡萝卜复合汁中双歧杆菌存活因素的研究[J].食品与发酵工业,1996(3):62-66. |
| |
| 作者姓名： | 王占武 张篪 |
| |
| 作者单位： | 河北省农林科学院理化所，北京农业大学食品科学系 |
| |
| 摘 要： | 以胡萝卜复合汁为保存基质，分别试验了保存温度、基质的起始ｐＨ值、甜味剂、酸味剂和ＨＣｌ对两歧双歧杆菌存活的影响。结果表明，４℃下保存极显著优于９℃和２０℃；基质起始ｐＨ６．２、５．０、４．５和４．２时的活菌保存期（活菌数≥１０￣６ｃｆｕ／ｍｌ）分别为２６、１３、１２和８天；蔗糖和Ａｓｐａｒｔａｍｅ对菌体存活无不良影响；柠檬酸对菌体存活的影响程度最大，乙酸最小，乳酸和ＨＣｌ居中。
|
| 关 键 词： | 两歧双歧杆菌，胡萝卜复合汁，存活 |
Factors Affecting the Survival of Bifidobacterium bifidum in Carrot Compound Juice |
| |
| Wang Zhanwn.Factors Affecting the Survival of Bifidobacterium bifidum in Carrot Compound Juice[J].Food and Fermentation Industries,1996(3):62-66. |
| |
| Authors: | Wang Zhanwn |
| |
| Abstract: | The effects of storage temperature.initial pH,sweetening agents and acidulants on the survival of Bifidobacterium bifidum in carrot compound juice(CCJ) were studied.The results indicated that 4℃was the most favorable temperature(p<0.01) for the cells survival comparing with 9℃ and 20℃.When the initial pH of CCJ was adjusted to 6.2,5.0,4.5 and 4.2 by mixed acids of lactic acid and acetic acid (mol ratio 1:1.5),the preservation period(viable cells≥106 cfu/ml) were 26,13,12 and 8 days respectively.The effects of sucrose and Aspartame on the cells survival was insignificant,p>0.05.The most unfavorable acidulants tested was citric acid(p<0.01),lactic acid and hydrochloric acid as the second,acetic acid.the third. |
| |
| Keywords: | Bifidobacterium bifidum Carrot compound juice Survival |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
