酸奶的感官与理化特性和乳酸菌活菌数的相关性

摘要

在前期酸奶工艺优化的基础上，对酸奶进行感官评分和理化、微生物检测，对酸奶感官评分与理化、微生物指标之间的相关性进行研究。结果表明：黏度、酸度、乳酸菌活菌数和持水性与感官特性有极显著的相关性，由此提出以黏度、酸度和乳酸菌活菌数以及持水性4个指标来客观评价酸奶品质，为酸奶的研制提供理论依据。%On the basis of the previous research about the process optimization of yoghourt. The yoghourt was analyzed by the method of sensory evaluation and the chemical and microbiological composition , and the relationship between the sensory evaluation and the chemical and microbiological composition of yoghourt were explored. The viscosity, acidity, water holding capacity and viable count of lactobacillus of yoghourt were significantly correlated with their sensory scores.Therefore, the Viscosity, acidity, water holding capacity and viable count of lactobacillus were applied to evaluate the quality of yoghourt. objectively , which will provide theoretical basis for the application of The chemical and microbiological composition in the yoghourt quality evaluation.