影响酸奶的因素及其质量控制  

Affecting factors and quality control of yoghurt

作　　者：谢继志[1] 葛庆丰[1] 

机构地区：[1]扬州大学农学院,江苏扬州225009

出　　处：《中国乳品工业》2001年第6期20-23,共4页China Dairy Industry

摘　　要：讨论了酸奶生产的基本工艺条件,分析了从原料乳的预处理、标准化、均质、热处理、发酵剂的选择,接种量、发酵温度与时间、冷却、灌装、贮藏等因素对产品质量的影响。结果表明,两种菌共生时最适宜的发酵温度40～43℃;加糖发酵时以6%～8%为宜;工艺条件为90～95℃,3～5min或85℃,30min。The quality of yoghurt is concerned with flavour,viscosity and mouthfeel in final product.In this paper many factors which effect the quality of yoghurt were discussed:Pre treatment and standardization of raw milk,homogenization,heat treatment,selection of starter,inoculated ratio,incubated temperature and time,filling and storage condition et al.

关 键 词：酸奶 质量控制 工艺条件 原料乳 预处理 发酵剂选择 接种量 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]