CAJ | 학술논문

通过对比在冷藏与冷冻两种条件下,酸奶乳酸菌活性、酸度、pH值、酸奶感官指标随着时间的变化情况,对乳酸菌及其保存方法进行了综合性分析。结果发现冷藏条件下酸奶各项指标会发生不同程度的变化,冷冻条件下酸奶的各项指标无明显变化。因此,本研究的结论为冷藏条件下酸奶品质下降较快,不利于长时间保存;冷冻条件下酸奶不易变质,保鲜时间更长,更适合酸奶保存。
통과대비재랭장여냉동량충조건하,산내유산균활성、산도、pH치、산내감관지표수착시간적변화정황,대유산균급기보존방법진행료종합성분석。결과발현랭장조건하산내각항지표회발생불동정도적변화,냉동조건하산내적각항지표무명현변화。인차,본연구적결론위랭장조건하산내품질하강교쾌,불리우장시간보존;냉동조건하산내불역변질,보선시간경장,경괄합산내보존。
By comparing the two preservation methods chilled and frozen of yogurt,activity of yogurt lactic acid bacteria,acidity,pH value and yogurt sensory index changes over time,and we carried out a comprehensive analysis on lactic acid bacteria and preservation methods.It was found preserved under chilled yogurt of the indicators have different levels of change occurring,preserved under frozen yogurt no significant changes in the indicators,so as to the refrigerated yogurt is perishable and not conductive to the long preservation.And frozen yogurt under the conditions is non-perishable,keep fresh longer and is more suitable for preservation.