纯牦牛乳工艺的优化  

Optimization of Yak Milk Process

作　　者：周松文[1] 方江平[1] 

机构地区：[1]西藏大学农牧学院,林芝860000

出　　处：《食品工业》2013年第9期43-45,共3页The Food Industry

摘　　要：以西藏最为普遍的牦牛乳的生产工艺流程为研究对象,通过L9(34)正交试验的方法对牦牛乳生产的工艺条件进行优化。研究表明:西藏牦牛乳的最佳工艺条件是:均质压力为30 MPa,均质温度为65℃,杀菌温度为118℃。其成品风味好、口感细腻、色泽乳白、无脂肪上浮,整体均匀一致。Tibet＇s most popular yak milk as the research object, with the L9 （34） process, the conditions of orthogonal experiment of yak milk production method were optimized. Research showed that, the optimum process conditions of Tibet yak milk were as following, homogenization pressure was 30 MPa, the homogeneous temperature was 65 ℃ and the sterilization temperature was 118 ℃. The finished product has good flavor, delicate texture, white color, no fat floating and overall uniform.

关 键 词：牦牛乳 乳制品 西藏 工艺优化 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]