| 不同添加剂对冷藏期酸奶品质和活菌数的影响 |
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| 引用本文： | 韩向红,黄吟,王锐萍,何滨.不同添加剂对冷藏期酸奶品质和活菌数的影响[J].海南师范大学学报(自然科学版),2003,16(3):74-77. |
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| 作者姓名： | 韩向红 黄吟 王锐萍 何滨 |
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| 作者单位： | 海南师范学院,生物系,海南,海口,571158 |
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| 摘 要： | 该试验采用嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bal-garicus)作为混合菌剂对乳液及分别加入不同添加剂的乳液进行酸奶发酵,发现所添加的添加剂均可促进产酸并提高冷藏期酸奶的品质和活菌数,其中以胡萝卜汁效果最好.
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| 关 键 词： | 添加剂 冷藏期 酸奶品质 活菌数 |
| 文章编号： | 1671-8747(2003)03-0074-04 |
| 修稿时间： | 2002年11月30 |
The effects of different additives on the quality and active cell count of sour milk during the period of cold storage |
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| HAN Xiang-hong,HUANG Yin,WANG Rui-ping,HE Bin.The effects of different additives on the quality and active cell count of sour milk during the period of cold storage[J].Journal of Hainan Normal University:Natural Science,2003,16(3):74-77. |
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| Authors: | HAN Xiang-hong HUANG Yin WANG Rui-ping HE Bin |
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| Abstract: | In this paper, Streptococus thermophilus and Lactobacillus bulgaricus were used as mixed germs to ferment the milk and the milk added with different additives. The results showed that all the additives improve the production of acid and raise the quality and the active cell count of sour milk during the period of cold storage. Of all the additives tested, the carrot juice is the best. |
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| Keywords: | additives the period of cold storage the quality of sour milk active cell count |
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