基于标准化法评估的牦牛酸奶加工工艺  

Study on the Producing Technology of Yak Yogurt Based on Standardization Analysis

作　　者：李升升[1] 靳义超[1] LI Shengsheng;JIN Yichao(Academy of Animal and Veterinary Sciences , Qinghai University, Xining 810016, China)

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016

出　　处：《食品与生物技术学报》2018年第3期297-302,共6页Journal of Food Science and Biotechnology

基　　金：国家级星火计划项目(2013GA870001);农业部公益性行业(农业)科研专项(201303083)

摘　　要：为优化牦牛酸奶的加工工艺,通过标准化法评估研究了牦牛奶杀菌条件、菌种接种体积分数、发酵温度、后酸化时间对牦牛酸奶品质的影响。结果表明,牦牛乳在90℃下杀菌10 min,添加0.15%混合乳酸菌发酵剂、在43±1℃条件下发酵至凝固,4℃后酸化24 h,制得的牦牛酸奶品质好。In order to optimize the processing technology of yak yogurt, sterilization conditions of yak milk,starter cultures,fermentation time,post-fermentation time were researched based on standardization analysis. The results showed that yak milk sterilization for 10 min at 90 ℃ ,starter culture with 0.15%, fermentation at 43± 1℃, and post-fermentation for 24 h at 4℃ ,yak yogurt had good quality.

关 键 词：牦牛酸奶 发酵 品质 标准化 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]