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    常溫飲用型酸奶生產工藝的優化

    伍素芳

    (廈門歐凱科技有限公司,福建廈門361100)

    摘要:原料及生產工藝對常溫飲用型酸奶的穩定性都有影響。通過單因素實驗和正交試驗證明酸奶蛋白質含量和發酵時間對常溫飲用型酸奶穩定性的影響較??;而均質壓力、酸度和殺菌強度對穩定性的影響較大。結果表明:蛋白質含量2.3%,發酵時間5h,均質壓力25Mpa,酸度75oT,殺菌強度85℃/20min,能保證常溫飲用型酸奶在貨架期具有良好的感官品質及清爽細膩的口感。

    關鍵詞:常溫飲用型酸奶;穩定性;生產工藝;優化

    Optimization of Production Process for Long Life Drinking Yoghurt

    WU Su-fang

    (Xiamen Oukai Science and Technology Co.,Ltd,Xiamen 361100,China)

    Abstract: The ingredients and production process have an effect on the stability of long life drinking yoghurt. It hasbeen proved by single factor and orthogonal test that the protein content and fermentation time of yogurt had littleinfluence on the stability of long life drinking yogurt,but the homogenization pressure,acidity and sterilizationstrength had great influence on the stability. The result showed that the long life drinking yoghurt had good qualityand refreshing and delicate taste in shelf life when the protein content was 2.3% ,fermentation time was 5h,homogenization pressure was 25MPa,yogurt acidity was 75oT,and sterilization strength was 85℃/20min.

    Key words: long life drinking yoghurt;stability;production process;optimization

    中圖分類號:TS252.42 文獻標志碼:A 文章編號:1007-7871(2020)06-0062-05

    (2020年 第23卷 第6期)

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