摘要
以搅拌型酸奶作为研究对象,研究了58℃(4 min)后热处理工艺对酸奶贮存过程中后酸控制的影响。实验对经过58℃(4 min)热处理的酸奶样品在不同贮存温度下滴定酸度、pH值和活菌数的变化情况进行了分析。结果表明,发酵后的酸奶经过58℃(4 min)的热处理,在满足产品活菌数要求的基础上,可以明显改善货架期内的后酸状况。
Based on stirred yoghurt, effect of 58 ℃/(4 min)post heat treatment on post acidification control during shelf life was studied. for the yoghurt, which has been heated via the parameter of 58 ℃/4 min and stored under different temperatures, their titratable acidity,pH value and Lactobacillus bulgaricus/Streptococcus thermophilus cell counts during shelf life were analyzed. As the results showed, yoghurt samples which has been heated via the parameter of 58 ℃/(4 min)can obviously improve the post acidification condition during shelf life, meanwhile, their total cell counts can also meet the product requirements.
作者
杨新尧
康志远
YANG Xinyao;KANG Zhiyuan(Shijiazhuang Junlebao Dairy Co.Ltd.,Shijiazhuang 050221,China)
出处
《中国乳品工业》
CAS
北大核心
2019年第8期58-60,64,共4页
China Dairy Industry
关键词
酸奶
热处理
后酸控制
Yoghurt
Heat treatment
Post acidification
