期刊文献+

发酵酸奶生产工艺优化 被引量:24

Optimization Technology of the Production of Yoghourt
下载PDF
导出
摘要 本文分析了发酵酸奶生产过程中原料乳的验收和标准化、杀菌条件、均质条件、加糖量、发酵剂质量和活力、接种量、发酵温度与时间、冷却速度、贮存温度等关键控制点对产品品质的影响。经过试验得知当原料乳的全脂乳质量含量为12%,加糖量为8%,70℃、20MPa压力下均质,90~95℃杀菌5~10min,保加利亚乳杆菌和嗜热链球菌混合菌(比例1:1,发酵活力﹥0.7)接种量为3%,43℃发酵4.5h,发酵后迅速冷却就能有效控制酸奶的品质。 Effects of the critical control points on the quality of the yoghourt, including the checking and standardization of raw milk, sterilization conditions, homogenization conditions, adding amount of sugar, incubation size, fermentation temperature and time, cooling rate, storage temperature, etc., were analyzed in this paper. Results showed that the yoghourt with the best quality was obtafiaed under the following conditions: solid content of the whole milk of 12%, sugar content of 8%, homogenization temperature of 70 ℃, homogenization pressure of 20 MPa, sterilization temperature of 90-95 ℃, sterilization time of 5min-10min, incubation size of the mixed bacteria (lactobacillus bugaricus and streptococcus thermophilus, 1:1, activity〉0.7) of 3%, fermentation temperature of 43 ℃ and fermentation time of 4.5 h.
作者 李宏梁 刘辉
出处 《现代食品科技》 EI CAS 2008年第4期360-362,365,共4页 Modern Food Science and Technology
关键词 发酵酸奶 关键控制点 产品品质 yoghourt critical control points quality
  • 引文网络
  • 相关文献

参考文献10

  • 1[1]金世琳.乳与乳产品生产[M].北京:轻工业出版社,1987 被引量:1
  • 2曾寿瀛..现代乳与乳制品加工技术[M],2003.
  • 3[3]Tamime Ayrobinson R K.Yoghurt Science and Technology[M].Oxford Pergamon Press Ltd,1999 被引量:1
  • 4黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,1997.. 被引量:76
  • 5谢继志主编..液态乳制品科学与技术[M].北京:中国轻工业出版社,1999:520.
  • 6谢继志,葛庆丰.影响酸奶的因素及其质量控制[J].中国乳品工业,2001,29(6):20-23. 被引量:42
  • 7郭清泉,张兰威,王艳梅.酸奶发酵机理及后发酵控制措施[J].中国乳品工业,2001,29(2):17-19. 被引量:51
  • 8[8]Lyng R M,Snadine W E.Influence of temperature on as sociative growth of streptococcus thermophilus and lactobacillus bulganricus[J].Dariy Sci,1986,69(10):2558-2568 被引量:1
  • 9[9]Jorrianis,Gardinif,Guerzonime.Use of response surface methodology to evaluate some variables affecting the growth and acidification[J].Dairy Journal,1996,6(6):625~636 被引量:1
  • 10郭本恒..酸奶[M],2003.

二级参考文献1

  • 1孟昭赫.乳酸菌与人类健康[M].北京:人民卫生出版社,1993.. 被引量:2

共引文献162

同被引文献214

引证文献24

二级引证文献131

;
使用帮助 返回顶部