摘要
为确定产品的保质期,研究产品在加速试验、常温保存试验及低温保存试验的活菌数的变化及对发酵酸奶的影响。结果表明:经过3个月的加速试验,样品的活菌数下降3个数量级,发酵酸奶不成功。在常温试验中,活菌数下降1个数量级,样品发酵酸奶质量略有降低。而低温下,经过18个月保存活菌数才下降1个数量级,发酵酸奶的影响不大。初步评价产品在常温下的保质期为5个月～6个月。对于含有益生菌的产品建议采用低温保存及冷链运输。
For determining the shelf life of yogurt powder,the viable counts of probiotics and effection on the yogurt in different storage envionment were measured.It is indicated that the viable probiotics counts declined 3 magnitudes in accelerated test and the yogurt couldn＇t ferment successfully.In room temperature test,the viable counts decreased 1 magnitudes and the quality of yogurt merely changed.In low temperature test,the viable counts decreased 1 magnitude in 18 months and It had little effection on the quality of yogurt.The shelf life of yogurt powder was determind 5 months-6 months at last.
出处
《食品研究与开发》
CAS
北大核心
2010年第1期29-31,共3页
Food Research and Development
关键词
酸奶粉
活菌稳定性
保质期
yogurt powder
stabilities of probiotics counts
shelf life
