摘要
以不同储藏温度(4℃、15℃、30℃)下酸奶为研究对象,检测临近保质期(过期)前后9天内的乳酸菌数量、理化指标和三维荧光光谱信息,探讨温度对酸奶储藏品质影响。结果表明,储藏温度越高,酸奶中乳酸菌的存活数越少,pH值越低,酸度越高。低温储藏的酸奶过期前的各项指标相对稳定,过期后则逐渐发生变化,其中微生物指标下降得尤为明显。高温储藏酸奶即使在保质期内,酸奶质量已无法保障。结合三维荧光光谱等高线图发现激发波长为250~400 nm,激发—发射波长差(Δλ)为10~180 nm区域内的荧光峰在不同温度下随时间荧光强度呈现显著规律变化,在一定程度上快速反馈了酸奶品质。
Three kinds of yoghurt stored at different temperatures(4℃,15℃,30℃)were selected as the research objects.The lactic acid bacteria,chemical indicators and three-dimensional fluorescence spectrum were detected before and after the shelf life for 9 days,in order to obtain a rapid identification method.The results showed that the higher the storage temperature,the lower the survival number of lactic acid bacteria,the lower the pH value and the higher the acidity.The indexes of yogurt stored at the same temperature were relatively stable before expiration,but gradually changed after expiration,especially the microbial indexes.Combined with the threedimensional fluorescence spectrum contour map,it is found the fluorescence peak in the excitation wavelength of 250-400 nm and excitation emission wavelength difference(Δλ)of 10-180 nm change regularly with the fluorescence intensity at different temperatures,which could quickly feedback the quality of yogurt to a certain extent.
作者
张微微
王强
吴明明
吕日琴
龚建国
ZHANG Weiwei;WANG Qiang;WU Mingming;LV Riqin;GONG Jianguo(School of Biology and Food Engineering,Chuzhou University,Chuzhou Anhui 239000,China;Chuzhou Jinyuchuju Ecological Technology Co.,Ltd,Chuzhou Anhui 239000,China)
出处
《文山学院学报》
2023年第2期20-23,共4页
Journal of Wenshan University
基金
安徽省重点研究与开发计划项目“滁菊深加工智能关键技术及产业化”(202004a06020039)
滁州学院博士后“基于向量机的三维荧光光谱技术在乳制品监测中的应用”(2020BSH002)
滁州学院校级重点项目“基于超高压协同温度处理牛乳微生物的无损检测关键技术研究与应用”(2022XJZD22)
滁州市科技局指导性计划项目“畜禽养殖污水水质快速监测技术研究与应用”(2021ZD025)。
关键词
酸奶
温度
储藏
荧光光谱
品质
yogurt
temperature
storage
fluorescence spectroscopy
quality
