延长搅拌型酸乳货架期的技术研究  

THE STUDY OF EXTENDING SHELF LIFE OF STIRRIED YOGHURT

作　　者：王树林[1] 王晓蓓[1] 张生花[1] 

机构地区：[1]青海大学农牧学院,西宁810003

出　　处：《中国供销商情（乳业导刊）》2006年第4期23-26,共4页

摘　　要：采用正交试验探讨了原料乳的杀菌方式、稳定剂(耐酸CMC)和抑菌剂(乳酸链球菌素Nisin)的使用对搅拌型酸乳货架期的影响,在此基础上对加糖量,发酵剂的接种量和发酵时间对产品货架期的影响进行了探讨。结果表明延长搅拌型酸乳货架期的最佳工艺和配方参数为:原料乳的杀菌方式为80℃、30min,耐酸CMC的添加量为0.1%,乳酸链球菌素(Nisin)的添加量为0.05%,蔗糖的添加量为7.5%,发酵剂的接种量为5%,发酵时间为3.5h。The effects of extending shelf life of stirred yoghurt about the way of sterilization of raw milk, CMC as sterilizer, Nisin as antimicrobial have been studied through orthogonal design. At same time, the effects of extending shelf life of stirred yoghurt about the quantum of white sugar, the quantum of inoculums of lactic acid bacteria and the time of ferment have been studied through orthogonal design. The result showed as follow: the product has longest shelf life ,when raw milk was sterilized under 80℃,30min, 0.1% CMC was used as stabilizer, ,0.05% Nisin was used as antimicrobial, 7.5% white sugar and 5% inoculum of lactic acid bacteria were added, and milk was incubated for 3.5h under 40℃.

关 键 词：搅拌型酸乳 货架期 正交试验 

分 类 号：F[经济管理]