谷物羊奶的杀菌工艺研究  

Study on the Sterilization Conditions for the Corn Goat Milk

作　　者：黄晓庆[1] 钟秀娟[1] 张多敏[1] 周雪松[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《现代食品科技》2011年第12期1487-1489,共3页Modern Food Science and Technology

基　　金：组建广东省工程技术研究开发中心项目(2009B080400050)

摘　　要：本文研究了不同杀菌条件对谷物羊奶的影响,比较了巴氏杀菌、高温长时杀菌、高温短时杀菌、超高温瞬时(UHT)杀菌对羊奶的稳定性、口感、香气等感官品质的影响。结果表明,高温短时杀菌,即125℃下保温30 s杀菌,谷物羊奶稳定性最佳、口感清爽、香气浓郁。The influence of different sterilization conditions on the stability, taste and aroma of the corn goat milk was studied in this paper. The sterilization conditions mainly contained pasteurization, high temperature sterilization for long time, high temperature sterilization for short time and ultra high temperature sterilization. The results showed that the highest stability of the corn goat milk was achieved with refreshing taste and strong aroma under the sterilization conditions： 125℃ and 30 s.

关 键 词：羊奶 杀菌 稳定性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]