选取3种酸奶发酵剂09D-B、YT-A和YT-B,制成酸奶,测定不同温度条件下3种酸奶样品在发酵过程和保质期内的酸度、黏度、pH值和乳酸菌活菌数的变化趋势,研究不同发酵剂对酸奶产品品质的影响。结果表明,发酵剂YT-A的后酸化能量最弱,在4℃冷藏20 d后,酸度仅上升了9°T,产品黏度较高,在冷藏条件下乳酸菌活菌数为4.6×107个/mL,在4℃冷藏和20℃常温贮存过程中,产品的感官状态和组织状态均优于发酵剂09D-B和YT-B。
Yogurt with cultures 09D-B,YT-A and YT-B were selected to analysed the acidity,viscocity,pH,viable cells of lactic acid bacteria,mold and yeast at 4℃ and 20℃,detected the different cultures have different effecfs on the quality of the yogurt.The results indicaded that YT-A was the weak postacidification culture,acidity rose only 9 °T after 20 days at 4℃,viscocity was better than other samples,viable cells of lactic acid bacteria was 4.6×10~7/mL,the sense and texture of the yogurt with culture YT-A was batter than culture 09D-B and YT-B.
