[目的] 探索贮存期内酸奶的粒径变化,并监控酸奶口感和质量的相应变化。[方法] 对酸奶样品进行前处理后,用粒径检测仪进行测定,选择不同时间间隔的酸奶样品比较研究。[结果] 酸奶粒径值随贮存时间延长而显著增长。[结论] 粒径变化对酸奶保质期内的稳定性有明显影响,可为其他相关产品保质期的制定和稳定性监控提供参考。
[Objective] To explore the change of yogurt particle size during storage time,and monitor the corresponding changes of yogurt taste and quality. [Method] After pre-treatment of yogurt samples,the samples were measured by particle size detector,and the samples with different time intervals were compared. [Result] The yogurt particle size increased significantly with the prolongation of storage time. [Conclusion] The change of particle size has a significant impact on the stability of yogurt during shelf life. It can provide a reference for the formulation of shelf life and stability monitoring of other related products.
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