| 影响酸奶的因素及其质量控制 |
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| 引用本文： | 谢继志,葛庆丰. 影响酸奶的因素及其质量控制[J]. 中国乳品工业, 2001, 29(6): 20-23 |
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| 作者姓名： | 谢继志 葛庆丰 |
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| 作者单位： | 扬州大学农学院, |
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| 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和85℃，30min.
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| 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 |
| 文章编号： | 1001-2230(2001)06-0020-04 |
| 修稿时间： | 2001-06-14 |
Affecting factors and quality control of yoghurt |
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| XIE Ji zhi,GE Qing feng. Affecting factors and quality control of yoghurt[J]. China Dairy Industry, 2001, 29(6): 20-23 |
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| Authors: | XIE Ji zhi GE Qing feng |
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| Abstract: | 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. |
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| Keywords: | yoghurt affecting factors quality control |
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