以褐色乳饮料保质期末的活性干酪乳杆菌数量为评价指标,研究了初始酸度、贮藏温度、菊粉添加量对干酪乳杆菌货架期存活性的影响,并在单因素基础上使用正交试验设计分析得到优化参数为:初始酸度70°T,贮藏温度7～10℃,菊粉添加量8g/L,此条件下褐色乳饮料28d货架期结束所含干酪乳杆菌数量仅衰减8%,远低于市售同类产品。

The amount of active L.casei was chosen as the estimated index of a brown milk drink,the effects of initial acidity,storage temperature and the amount of inulin on survival of L.casei during shelf life were compared by single-factor test.The optimal parameters obtained by orthogonal experiment were:initial acidity 70°T,storage temperature 7~10℃,concentrations of inulin 10g/kg.Under these conditions,the viability of L.casei in brown milk drink decreases only 10% after 28 days of storage,which is far less than the similar commercial products.