不同品牌的发酵型酸奶中乳酸菌含量调查分析.docVIP

不同品牌的发酵型酸奶中乳酸菌含量调查分析 不同品牌的发酵型酸奶中乳酸菌含量调查分析 摘要：乳酸菌含量是评价产品对于人体营养与保健作用的重要指标，选取三种品牌酸奶对其乳酸菌含量和酸奶中蛋白质、pH值、酸度值在37℃条件下一周变化情况进行调查分析从而了解不同品牌酸奶的差异。新的酸奶国家标准（GB19302-2010）中规定产品中的乳酸菌数不得低于1times;106 cfu/mL，酸度值不得低于70 deg;T，蛋白质含量不得低于2.9 g/100 g。经检测，三种品牌酸奶的乳酸菌含量均达到国家标准，符合国家要求的乳酸菌个数指标，但三种品牌酸奶乳酸菌含量具有一定差异。短期内在37℃条件下不同品牌酸奶的pH值、酸度、蛋白质含量虽然随着时间也发生不同程度的变化，但是仍然符合国家规定的质量标准。 关键词：酸奶；乳酸菌；酸奶指标 Investigation and Analysis on the Content of Lactic Acid Bacteria of Different Brands of Yogurt Abstract：The content of lactobacillus is a crucial indicator to evaluate human nutrition and health function of a product; thereby three kinds of brand yoghourt are selected, and by observing the variations of their lactobacillus content, protein, pH value, and acidity value at a temperature of 37 degrees Celsius in a week, an investigation and analysis are to be carried out so as to get to know the difference of various brand yoghourt. The new national standard (GB19302-2010) regulates that the number of lactobacillus should not be less than 1*106 cfu/mL, acidity value should not below 70deg;T, and the protein content should not be less than 2.9 g/100 g. According to the inspection, the lactobacillus content of the three brand yoghourt are all up to the national standard, which are all in accordance with the indicator of lactobacillus number; whereas there exists discrepancy of the lactobacillus content among the three brand yoghourt. At the temperature of 37 degrees Celsius, although the pH value, acidity value and protein content of the three brand yoghourt vary to different extents over time, they still conform with the national quality standard. 目前，市场上出售的酸奶中主要含有两种乳酸菌，为保加利亚乳杆菌和嗜热链球菌。酸奶质量以及口感的影响因素主要是乳酸菌数量以及保加利亚乳杆菌和嗜热链球菌的配比[6,7]。特别是酸奶中的乳酸菌含量，它是影响酸奶营养价值以及口感的重要因素，因此乳酸菌数量是评价某种酸奶好坏的指标[8]。新的酸奶国家标准（GB 193202-2010）中规定产品中的乳酸菌数量不得低于1times;10 6 cfu/mL，蛋白质含量不得低于2.9 g/100 g，酸度值大于等于70 deg;T[9]。本文选取市售的三种品牌酸奶，并对这三种品牌酸奶的乳酸菌含量进行调查分析，同时检测这三种品牌酸奶的pH值、酸度值、蛋白质含量在37℃条件短期保存下的变化情况，旨在了解不同品牌酸奶的差异。 1.材料与方法 1.1实验器材 1.1.1材料 A品牌（伊利原