摘要
探讨不同阻隔性的聚乳酸共衣康酸丁二醇酯/纳米二氧化硅共聚物薄膜[poly(L-lactic-co-butanediol itaconate)nano-silica copolymer films,PLBI-SiO_(2)]包装对发酵酸奶贮藏效果,并对贮藏期间酸奶的理化指标和活菌数进行测定。结果表明:在4℃贮藏0~21 d期间,所有包装组的pH都呈现下降趋势,PLBI-SiO_(2)0.5%包装组与对照(市售)组在贮藏后期pH下降得到减缓;在贮藏期间,PLBI-SiO_(2)0.5%包装组与对照(市售)组能有效维持酸奶的质构特性与持水能力,同时也保持良好的感官评价与表观黏度;所有包装组的活菌数在整个贮藏期间都呈现逐渐降低的趋势,但随包装阻隔性的提高,下降幅度得到减缓,PLBI-SiO_(2)0.5%包装组与对照组在贮藏21 d时,保加利亚乳杆菌与嗜热链球菌都保持在10~7 CFU/mL以上。综合各项指标,PLBI-SiO_(2)0.5%包装组在贮藏21 d可以维持酸奶贮藏品质并几近于市售包装组,这为酸奶及其他发酵乳替代包装材料提供了一定的理论基础。
This study aimed to investigate the effect of poly(L-lactic-co-butanediol itaconate)nano-silica copolymer film packages with different barrier properties on the storage of fermented yogurt and to determine the physicochemical indexes of yogurt during storage and viable bacteria counts during storage.Results showed that during the storage period of 0-21 days at 4℃,the pH of all packaging groups showed a decreasing trend,and the pH decrease of the PLBI-SiO_(2)0.5%packaging group and the control(commercially available)group was slowed down in the late-stage of the storage period;During the storage period,the PLBI-SiO_(2)0.5%packaging group and the control(commercially available)group were able to maintain the texture and water holding capacity of the yogurt,and the sensory evaluation and the apparent viscosity of the yogurt.All packaging groups were able to maintain the physical and chemical indexes and live bacterial counts of the yogurt during the storage period;All packaging groups had the effect of fermented yogurt storage.The viable bacterial counts of all packaging groups showed a gradual decrease throughout the storage period,but the decrease was slowed down with the improvement of the barrier property of the packaging,and the viable bacterial counts of Lactobacillus bulgaricus and Streptococcus thermophilus in the PLBI-SiO_(2)0.5%packaging group and the control group both remained above 107 CFU/ml at 21 days of storage.Comprehensive indicators,the PLBI-SiO_(2)0.5%packaging group can maintain the storage quality of the yogurt and nearly compare with the commercially available packaging group at 21 days of storage,which provides a certain theoretical basis for alternative packaging materials for yogurt and other fermented milk.
作者
蒋伟
陈钟生
张元
董同力嘎
JIANG Wei;CHEN Zhongsheng;ZHANG Yuan;DONG Tungalag(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品与发酵工业》
CAS
北大核心
2025年第1期108-115,共8页
Food and Fermentation Industries
基金
内蒙古自治区科技计划项目(2021GG0337)
国家自然科学基金项目(21965026,52163012)
内蒙古自治区青年科技人才发展项目(创新团队NMGIRT2310)。
作者简介
第一作者:蒋伟,硕士研究生;通信作者:董同力嘎,教授,E-mail:dongtlg@imau.edu.cn。
