文档介绍：216 《乳业科学与技术》 2010 年第 5 期(总第 144 期)
干酪乳杆菌货架期的后发酵特性研究
刘荣 1,何楚莹 2,周凌华 2,徐致远 2*
(1 百事食品(中国)有限公司,上海 200000;2 光明乳业股份有限公司技术中心生物技术国家重
点实验室,上海 200436)
摘要:以褐色乳饮料货架期始末酸度变化为评价指标,研究了初始酸度、贮藏温度、菊粉添加量与白
砂糖用量对干酪乳杆菌后发酵特性的影响。结果表明:贮藏温度对货架期酸度变化影响最显著,产品初
始酸度影响其次,白砂糖用量与菊粉添加量影响较小。
关键词:干酪乳杆菌;货架期;酸度;后发酵
中图分类号: 文献标识码:A 文章编号:1671-5187(2010)05-0216-03
Study on Post-fermentation of Lactobacillus casei in Shelf-life
Liu Rong1, He Chuying2, Zhou Linghua2, Xu Zhiyuan2*
(1 Pepsico Foods (China) Co., Ltd, Shanghai 200000, China; 2 State Key Laboratory of dairy Biotechnology, Technology Center,
Bright Dairy & Food Co. Ltd., Shanghai 200436, China)
Abstract: The acidity of a brown milk drink in shelf-life was chosen as the estimated index, the effects of original acidity, storage
temperature, inulin and sugar content on the post-fermentation of were determined by single-factor test. The results
showed that: the change of acidity in shelf-life was most significant impact by the storage temperature, followed by the initial
acidity, and was less affected by amount of sugar and inulin.
Key words: lactobacillus casei, shelf-life, acidity, post-fermentation
采用干酪乳杆菌长时间发酵制成的褐色乳饮乳品公司提供);干酪乳杆菌LC2W(Lactobacillus
料富含干酪乳杆菌,风味独特,酸甜可口,深受 casei )(由光明乳业技术中心乳
消费者青睐,国内外企业纷纷推出相应的产品[1-3]。业生物技术国家重点实验室保藏);白砂糖(市
褐色乳饮料冷藏条件下贮藏过程中尽管干酪乳杆售);菊粉(比利时ORAFTI公司);柠檬酸、三聚
菌的生长受到抑制,但