主要研究了BEKAPLUS FS对酸奶感官品质的影响以及对酸奶主要污染菌霉菌、酵母菌的抑制效果。结果表明,在酸奶中添加BEKAPLUS FS能够有效抑制酸奶的后酸化,添加浓度为0.025%,6℃条件下酸奶保质期可延长8 d左右。BEKAPLUS FS对霉菌、酵母菌亦有显著的抑制作用。综合酸奶感官品质和生产要求,BEK-APLUS FS的添加量为0.025%时最佳。

The effect of BEKAPLUS FS on sensory quality of yogurt and the inhibiting activity to major pollution bacteria,mould and yeast was studied in this paper.The results show that BEKAPLUS FS added in the yogurt can effectively inhibit the post-acidification and the yoghurt shelf-life can be prolonged 8 days or so at 6℃ when the concentration was 0.025%.BEKAPLUS FS shows significant inhibition to mould and yeast.In general,the most suitable addition of BEKAPLUS FS for yogurt sensory quality and production requirements is 0.025%.