胡萝卜复合汁乳酸发酵饮料贮存稳定性的研究

将发酵后的胡萝卜复合汁乳酸饮料分别存放在室温和冷藏2种条件下，定期测定饮料的糖度、酸度、风味及所含活菌数的变化情况。通过6次检测得知：随贮存时间延长，饮料糖度逐渐降低，室温贮存降低幅度大于冷藏；酸度逐渐升高，室温贮存升高幅度较大；双乙酰含量前期升高，后期基本稳定；活菌数渐减，但冷藏条件下饮料活菌数远高于室温贮存。

Study on the storage stability of fermented lactic acid beverage of carrot compound juice

The fermented lactic acid beverage of carrot compound juice was stored in room temperature and refrigerated temperature,respectively.The sugar degree,acidity,flavor and change of viable bacterial count were determined at regular intervals.After six times of examination,it was known that with the prolongation of storage time,the sugar degree decreased gradually,and the beverages stored at room temperature had larger decrease of sugar degree than those stored at refrigerated temperature;while the acidity increased gradually,and the beverage stored at room temperature had larger increase of acidity than those stored at refrigerated temperature.The content of Dimethylglyoxal increased initially and maintained stability in the late period.Although the total viable count reduced,the viable count in beverage at refrigerated temperature was far higher than those at the room temperature.