杀菌温度与时间对果奶饮料稳定性及保存期的影响研究  

STUDIED ON THE STABILITY AND RETENTION PERIOD OF JUICE-MILK BEVERAGE INFLUENCED BY DIFFERENT STERILIZING TEMPERATURE AND TIME

作　　者：牟光庆[1] 张丽萍[1] 杨龙江[1] 李德忠[1] 孔令梅[1] 张玉瑛[1] 

机构地区：[1]黑龙江八一农垦大学食工系,黑龙江八五九农场乳品厂,黑龙江建三江管局勤得利农场

出　　处：《黑龙江八一农垦大学学报》1996年第4期89-92,共4页journal of heilongjiang bayi agricultural university

摘　　要：通过试验研究了杀菌温度与杀菌时间对调配型果奶饮料稳定性及保存期的影响。结果表明，当采用ＮａＨ２ＰＯ４及ＣＭＣ作为稳定剂，控制杀菌温度在７０～８０℃，时间１０～２０ｍｉｎ时，果奶稳定性较好，感官指标符合国家乳饮料质量要求，对风味影响不大，且保存期长。Sterilization temperature and time influencing the stability and retention period of juice-milk beverage have been studied in this paper.The results showed that when the steriligation temperature was 70-80℃, and the time lasted 10-20 minutes, the stability of beverage was better, the perception index was in line with national quality standard,the flavour changeed little,and the retention period lasted longer.

关 键 词：杀菌温度 杀菌时间 稳定性 保存期 果乳 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]