乳酸菌饮料中乳酸菌失活模型的构建.pdfVIP

Ⅵr、唧．chinadairy．net 中国乳品工业 rpgy@chinajournal．net．cn da／ry 冷藏温度下乳酸菌饮料中乳酸菌失活模型的构建 董庆利，李保国，蔡佳彦，秦旭锐 (上海理工大学食品科学与工程研究所。上海200093) 摘 要：为明确冷藏温度下乳酸茵饮料中乳酸茵活茵数的变化规律。选用两种市售乳酸茵饮料在0—4oC贮藏温度下基于GB／T 化进行拟舍。结果表明，两种乳酸茵饮料在冷藏温度下乳酸菌数显著下降。几种模型都能较好的模拟乳酸茵的失活情况，由数学检验参 牲高，可作为乳酸茵饮料中乳酸茴失活模型推广应用，指导乳酸茵饮料生产的质量控制和消费者的合理饮用。 关键词：乳酸茵饮料：冷藏；失活模型；数学检验 文献标识码：A 中图分类号：TS252．54。$431．3 文章编号：1001—2230{2009)05—0006—03 Establishmentofinactivationmodelforactivelactobacillusnumbersofbever． undercold ages temperature DONG Xu—rui Qing—li，LIBao—guo，CAIJia—yan，QIN FoodScienceand of ofScienceand (Institute Engineering，ShanghaiUniversity Technology，Shanghai tO Abstract：Inorder thevariationofactivehctobacillusnumbersofhctobacillusundercold ofhcto- study beverages temperature，twotypes bacillus wereobtainedfromalocal activelactobacillusnumbersweredetectedtheshelflifeonthebasisofNa- beverages market，and during tionalStandardofChinainthis andWeibuUmodelswere tocurvesofactivelactobacillmvaria- paper．Thenlinear，Gompertz，Baranyi applied lactobaciUus these indicatedthatactive numbersdecremed under fion，respectively．It significantly experimental linear and tobemoreaccurateandusefulin lactobacillusinactivationcalvesbasedon models，Gompertz，BaranyiWeibull，proved fitting mathematicalevaluationthanlinearmodel．Withlower standarderrorof root—mean—squareserror(RMSE)and accept- bias model bea methodandreferencefor controlof able factor fa