人参超微粉酸奶的储藏特性研究

Research on the Storage Characteristics of Ginseng Ultrafine Powder Yogurt

摘要: 本实验制备人参超微粉并将其应用于人参超微粉酸奶中，分析保藏期pH值、黏度、质构、感官评定、益生菌活菌数等理化指标的变化情况，结果显示总固形物含量、蛋白质含量、脂肪含量、灰分、碳水化合物含量均达到了国家标准，保藏期实验内，其微生物指标均符合国家生产标准，其中大肠杆菌菌落总数在8周的实验过程中从始至终都为0 CFU/mL；第4周时，酵母菌和霉菌菌落总数为0 CFU/mL，到达第8周时霉菌菌落数为3 CFU/m，酵母菌菌落数为2 CFU/mL，符合国家标准要求。

Abstract: The ginseng ultrafine powder were applied for producting yogurt, analyzed the parameters within the storage period experiments including pH value, viscosity, quality and structure, probiotics change during the preservation period. The microbial indicators meet the national standard production, the total number of e. coli colonies in the course of 8 weeks from beginning to end were 0 CFU/mL. The fourth week, yeast and mold colony total were 0 CFU/mL, at eighth weeks mold colony were 3 CFU/m, yeast colonies were 2 CFU/mL.