中国奶牛
中國奶牛
중국내우
CHINA DAIRY CATTLE
2012年
11期
32-34
,共3页
刘韩%杨文钦%藏传刚%姜毓君
劉韓%楊文欽%藏傳剛%薑毓君
류한%양문흠%장전강%강육군
y-氨基丁酸%青春双歧杆菌%酸奶%稳定性
y-氨基丁痠%青春雙歧桿菌%痠奶%穩定性
y-안기정산%청춘쌍기간균%산내%은정성
y-amino butyric acid%Bifidobacteria adolescentis%Yoghurt%Stability
本文研究了富含y-氨基丁酸青春双歧杆菌酸奶在保质期内乳酸茵活茵数、y-氨基丁酸含量以及感官指标变化。结果表明，富含叮-氨基丁酸酸奶在感官指标方面与普通酸奶相比无明显差异；随着保藏时间的增加，乳酸菌活菌数逐渐降低但始终保持在108cfu／mL以上；在保质期内叫-氨基丁酸含量相对稳定。
本文研究瞭富含y-氨基丁痠青春雙歧桿菌痠奶在保質期內乳痠茵活茵數、y-氨基丁痠含量以及感官指標變化。結果錶明，富含叮-氨基丁痠痠奶在感官指標方麵與普通痠奶相比無明顯差異；隨著保藏時間的增加，乳痠菌活菌數逐漸降低但始終保持在108cfu／mL以上；在保質期內叫-氨基丁痠含量相對穩定。
본문연구료부함y-안기정산청춘쌍기간균산내재보질기내유산인활인수、y-안기정산함량이급감관지표변화。결과표명，부함정-안기정산산내재감관지표방면여보통산내상비무명현차이；수착보장시간적증가，유산균활균수축점강저단시종보지재108cfu／mL이상；재보질기내규-안기정산함량상대은정。
In this study, the stability of the GABA-enriched yoghurt in the shelf life was analyzed. Results indicated that compared with ordinary yoghurt, GABA-enriched yoghurt had not significant difference in the sensory indicators. With the increase of preservation time, the number of viable cells decreased gradually and maintained at above 108cfu.mL1. The content of y-amino butyric acid was relatively stable in the shelf life.
