摘要
为了延长巴氏杀菌乳的保质期,经过长期的试验研究和生产试制,对巴氏杀菌乳的杀菌工艺进行改进,采取2次杀菌法,在均质前增加一道"杀菌"工序,并对2次杀菌工艺参数做了科学合理的筛选。结果表明:一次巴氏杀菌的最佳工艺参数是72℃、15 s,二次巴氏杀菌的最佳工艺参数是75℃、15 s。按上述工艺及参数生产出的巴氏杀菌乳在2~4℃下保质期可达6天,比通用工艺生产的产品保质期延长了3天。抽样检测产品各项理化、微生物指标均合格,降低了生产成本,大幅度拓宽了销售范围。
In order to prolong the shelf life of pasteurized milk,sterilization process in pasteurized milk was improved through longterm experimental study and production. Two sterilization methods were taken,adding a sterilization process before homogeneous,and making scientific and rational screening of two parameters of the sterilization process. Results showed:the optimum technological parameters of first pasteurization was 72 ℃ and 15 s,and the optimum process parameters of second pasteurization was 75 ℃ and 15 s. According to the above process and parameters,the shelf life of pasteurized milk in 2 to 4 ℃ was extended six days. Compared with the general production,the shelf life of products were extended 3 days. The physical and chemical,and microbial indexes of the samples were all qualified, the production cost was reduced, and the sales range was widened greatly.
出处
《中国乳业》
2017年第3期61-65,共5页
China Dairy
关键词
巴氏杀菌工艺
改进
保质期
延长
pasteurized sterilizing technics
improvements
shelf life
extend
