酸奶后酸化控制措施的研究进展

Advances in controlling postacidification in yogurt

摘要:

酸奶在储存、运输到消费者食用前，乳酸菌会继续产酸，从而使酸奶的酸度增加，出现后酸化现象，影响酸奶的口感和风味。本文简要介绍了酸奶后酸化机理和乳酸菌的耐酸机制，并从物理、化学、生物方法三个方面对目前酸奶后酸化防治措施进行了阐述与展望。

Abstract:

Postacidification which is produced by lactic acid bacteria, always occurs in yogurt during the storage, transportation and consumption, leads to milk fermentation with high acidity, and affects the sensory and flavor of yogurt. The mechanism of acid resistance in lactic acid bacteria and postacidification was introduced in this paper. In addition, physical, chemical and biological methods of controlling postacidification were expounded and prospected.