| 乳酸链球菌素对酸奶品质影响的研究 |
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| 引用本文： | 李海燕,乔成亚,龚广予,李向东,梅芳.乳酸链球菌素对酸奶品质影响的研究[J].食品工业科技,2012,33(4):146-148,152. |
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| 作者姓名： | 李海燕 乔成亚 龚广予 李向东 梅芳 |
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| 作者单位： | 光明乳业股份有限公司技术中心 乳业生物技术重点实验室 华北研究所,北京,101300 |
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| 基金项目： | 国家科技部973计划(2010CB735705);上海市科委课题名称(09DZ2251400) |
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| 摘 要： | 将Nisin按不同浓度的添加量添加到牛乳中制成酸奶,测定酸奶在发酵过程及4℃贮存过程中的酸度、粘度、pH、乳酸菌活菌数、霉菌以及酵母菌的变化趋势。结果表明,添加Nisin可有效抑制酸奶的后酸化,酸奶在保质期内酸度变化在68～78°T之间,pH在4.33～4.53之间,乳酸菌活菌数在2.1×106～2.08×108CFU/mL之间。添加Nisin延长了酸奶的发酵时间,酸奶在保质期内粘度较低,在抑制霉菌和酵母方面无差别。Nisin含量为60IU/mL时对酸奶品质影响不明显,可有效抑制酸奶后酸化进程,延长酸奶保质期。
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| 关 键 词： | 乳酸链球菌素 酸奶 保质期 乳酸菌 产品品质 |
Study on the influence of Nisin on the quality of yogurt |
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| LI Hai-yan,QIAO Cheng-ya,GONG Guang-yu,LI Xiang-dong,MEI Fang.Study on the influence of Nisin on the quality of yogurt[J].Science and Technology of Food Industry,2012,33(4):146-148,152. |
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| Authors: | LI Hai-yan QIAO Cheng-ya GONG Guang-yu LI Xiang-dong MEI Fang |
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| Affiliation: | (State Key Laberatory of Dairy Biotechnology,North China Researoh Institute of Technology Center,Bright Dairy and Food Co.,Ltd.,Beijing 101300,China) |
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| Abstract: | Yogurt with different concentration of Nisin were selected to analyzed the acidity,viscocity,pH,viable cells of lactic acid bacteria,mold and yeast at 4℃.The result indicaded that Nisin restrained the post acidification of the yogurt remarkable under the storage condition of 4℃,acidity varied within 68 ～ 78°T,pH was 4.33 ～ 4.53,viable cells of lactic acid bacteria was 2.1×106 ～ 2.08×108CFU/mL.When the yogurt with Nisin,fermentation was delayed and viscosity was lower,there was no significant effect on mold and yeast.The optimum Nisin content was 60IU/mL,it restrained the post acidification and extended the shelf-life of the yogurt,it did not have an remarkable influence on the quality of yogurt. |
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| Keywords: | Nisin yogurt shelf-life lactic acid bacteria product quality |
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