乳酸强化的酸奶的特性与储存时间的影响
Anna Jańczuk1, Aneta Brodziak1, Jolanta Król1
1Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Animals : an open access journal from MDPI
|May 27, 2023
概括
在冷藏储存期间,用乳酸强化的酸奶保持了营养价值,质量和结构. 这项研究表明,乳酸可以提高酸奶的耐用性,而不会改变关键特性.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 微生物学 微生物学
背景情况:
- 对于消费者和食品行业来说,冷藏储存期间酸奶的稳定性至关重要.
- 用生物活性化合物 (如乳酸) 进行强化可能会增强酸奶的特性.
研究的目的:
- 评估乳酸强化对天然酸奶的营养价值,微生物质量,感官特性和结构的影响.
- 为了评估这些参数在28天的冷藏储存期间的变化.
主要方法:
- 天然酸奶是使用标准初始培养物 (Lactobacillus delbrueckii亚种) 生产的. 布尔加里克斯 (Bulgaricus) 和热杆菌 (Streptococcus thermophilus) 有或没有乳酸铁素强化.
- 物理化学 (酸度,营养价值,结构),微生物学和感官分析在28天的储存期内进行.
- 进行了纹理和风湿学研究,以评估结构完整性.
主要成果:
- 在对照和酸奶之间分析的参数中没有观察到统计学上显著的差异.
- 添加乳二烯并没有显著改变酸奶的质地或质性质.
- 在整个28天的冷藏储存期间,酸奶保持了高度的卫生和卫生质量.
结论:
- 乳酸强化对酸奶的耐用性产生了积极的影响.
- 添加乳酸不会对天然酸奶的营养,微生物,感官或结构特征产生负面影响.
- 强化酸奶在冷藏储存期间表现出良好的稳定性和质量.
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