摘要
采用一种发酵后快速冷却装置冷却发酵终止的酸奶,结果表明,与普通冷藏库冷却方式相比,所使用的快速冷风冷却装置可在120到180 min内将装箱后不同规格的酸奶,均匀地从40℃左右降低到5±2℃,同时可避免发酵后的过度酸化,不但使酸奶具有更好的食用品质,而且提高了生产加工效率。
Appropriate acidity and rich flavor are important sensory qualifies for sohdifying yoghurt besides good sohdification state. Therefore, the acidity control of sohdifying yoghurt is one of the most concern problems in yogurt production enterprise. At present, the cooling of solid Yogurt after fermentation is usually in cold storage, it is difficult to cease the fermentation process on time due to slower cooling rate, and it is easier to get acidic yogurt. Quick-cooling equipment was adopted after fermentation for the cooling of sohdifying yoghurt in our experiment; our results showed that the temperature ofsohd yoghurt could be cooled down from 40℃ to（5 ＋ 2）℃ in 120-180 min. Therefore the excessive acidification could be avoided effectively compared with common cold storage cool process. Not only the yogurt quality, but also the production efficiency could be improved.
出处
《中国乳品工业》
CAS
北大核心
2014年第6期62-64,共3页
China Dairy Industry
关键词
凝固型酸奶
发酵
快速冷却装置
酸奶品质
solidifying yoghurt
fermentation
quick cooling equipment
quality of yoghurt
