久保马奶的研制  

Development on keeping mare's milk for a longer time

作　　者：刘洪元[1] 高昆[1] 薛玉红[1] 

机构地区：[1]内蒙古科技大学公共卫生学院,内蒙古包头014010

出　　处：《中国乳品工业》2005年第7期13-14,17,共3页China Dairy Industry

基　　金：内蒙古教育厅科技计划项目(JN2098)

摘　　要：为延长马奶的货架期,研制了久保马奶。采用正交试验对产品二次杀菌工艺条件进行实验。结果表明,采用107℃,17min,在添加质量分数为0.006%亚硫酸钠的条件下,可避免马奶在高温下的褐变,使产品具有良好的色泽,并可使产品保质期在常温下达到6个月。采用复合牛奶稳定剂,可防止久保马奶的沉淀和脂肪上浮。In order to prolong mare milk's shelf life, we develop the mare milk that can be kept fresh for a longer time. We have conducted the orthogonal test on the condition of the secondary sterilization. The results indicate: chosen 107℃,17min and added 0.006% sodium sul- fite,it can be avoided that the milk can be browned in high temperature. This kind of product takes on nicer color and luster and can be stored 6 months in room temperature. Using the complex milk stabilizer can prevent the deposition and fat's coming onto the surface of the product.

关 键 词：马奶 工艺 研制 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]