摘要
采用感官评定结合乳酸菌显微镜计数,以快速检测酸乳质量。通过感官评定确定产品是否具备酸乳的香、味风格,是否变质;使用显微镜计数确定是否为发酵型,且乳酸菌数量是否达到国标的1×10~6cfu/ml。本方法检测结论准确,方法、设备简便,时间快捷。
The method of sensory evaluation combined with lactic acid bacteria microscopy was used to quickly detect the quality of yoghurt.Through sensory evaluation, it was determined whether the product has the flavor and taste of yoghurt and whether it is deteriorating. Using a microscope, it was determined whether it was a fermented type and whether the amount of lactic acid bacteria reached 1×10^6 cfu/ml of the national standard. The required method and equipment are simple, and the conclusion can be obtained quickly and accurately.
作者
范博轩
FAN Boxuan(Chengdu Shude Middle School Foreign Languages Campus,Chengdu,610066 China)
出处
《技术与市场》
2018年第11期68-69,72,共3页
Technology and Market
关键词
快速检测
乳酸
质量
Quick test
Yogurt
Quality
