闪蒸杀菌工艺对羊奶的质量控制  

Quality Control of Goat Milk by Flash Sterilization

作　　者：王成宇 姚晶[1] 夏元军 Wang Chengyu;Yao Jing;Xia Yuanjun(East University of Heilongjiang,Harbin 150000,China)

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150000

出　　处：《现代食品》2018年第5期176-179,共4页Modern Food

摘　　要：山羊奶的成分与牛奶大致相同,但羊奶也有独特的特性,为了避免由于各种因素的变化,造成原料奶干物质含量的差异,影响产品的品质,通过增加闪蒸工艺来改善产品品质,更能去除山羊奶的膻味。通过控制杀菌温度、杀菌时间、洁净蒸汽压力、闪蒸压力、闪蒸温度,通过控制来达到优化闪蒸杀菌工艺,提高产品质量的目的,又确保了产品营养成分的比例均衡和干物质指标的稳定。Goat’s milk is about the same as milk,but goat’s milk has its own characteristics.In order to avoid the change of various factors,causes the difference in the content of raw milk dry matter,this affects the quality of the product.To improve product quality by adding flash process,it can remove the odor of goat’s milk,By controlling the sterilization temperature,sterilization time,clean steam pressure,flash steam pressure and flash temperature,the optimized flash sterilization process is achieved through control.The purpose of improving product quality,it also ensures the proportion of product nutrition composition and the stability of dry matter index.

关 键 词：山羊奶 特性 闪蒸 超高温杀菌 工艺 优化 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]