摘要
本文在酸奶的贮藏条件下及其保质期内，对微囊化双歧杆菌在酸奶环境中的稳定性进行了研究。结果表明，在上述条件下双歧杆菌活菌数并没有明显下降，说明其稳定性较好，含微囊化双歧杆菌的酸奶产品开发具可行性。
This paper was studied on the stability of microencapsulating bifidobacteriums used in yoghurt under its storage conditions during its sheh life. The result indicated the survival bifidobacteriums were not reduced obviously, so it was stability. And developing yoghurt involving microencapsulating bifidobacteriums was feasible.
出处
《中国食品添加剂》
CAS
2007年第G00期247-249,共3页
China Food Additives
关键词
双歧杆菌
微囊化
酸奶
稳定性
bifidobacterium
microencapsulating
yoghurt
stability
