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《中国食品添加剂》2020,(1):48-52
实验分析了综合产品配方和工艺条件对冷冻酸奶冰淇淋产品活菌数以及感官的影响情况,实验从发酵剂的筛选、配方中固形物的添加、凝冻工艺等几方面分别进行讨论,通过测定产品中的活菌数,同时对产品感官进行综合评分,最终确定当嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、副干酪乳杆菌以250∶25∶55∶33的添加比例作为复配发酵剂进行发酵后,发酵效果最好。该发酵条件下,产品配方最佳干物质含量为35%,为了保证终产品的活菌数,凝冻过程采用连续凝冻工艺。经过上述配方和工艺调整后,使得终产品最终活菌数可达到107cfu/g以上,同时,30名感官品评人员对产品的组织细腻程度,香味纯正程度的打分可达到8.4分。该结论可为益生菌酸奶冰淇淋的开发提供较好的理论依据。 相似文献
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软质冷冻酸奶的配方优化 总被引:1,自引:0,他引:1
采用饱和D -最优试验法对冷冻酸奶的配方进行了优化研究 ,确定配方中淀粉与全脂奶粉的最佳配比为 1∶1,CMC与海藻酸钠的最佳配比为 0 .9。 相似文献
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研究了南瓜酸牛奶的生产工艺,其最佳配方和生产工艺为:南瓜浆30%,鲜牛乳70%,蔗糖5%~6%,复合稳定剂为淀粉0.01%,果胶0.025%,CMC为0.05%,发酵剂接种量4%(均为质量分数),41℃下发酵5 h,1~5℃低温下后熟24 h。该产品风味独特,营养全面,是一种兼营养保健与疗效作用的酸乳制品。 相似文献
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Using the Fossomatic method, a total of 10,072 analytical somatic cell count (SCC) observations were carried out on 4760 aliquots taken from 70 individual ewe milk samples with the objective of studying whether freezing showed significant differences of SCC in comparison with refrigeration, according to different analytical conditions. These conditions were four preservation procedures (without preservation, potassium dichromate, azidiol, and bronopol), two storage temperatures (refrigeration and freezing), five milk ages within storage (24 h postcollection in refrigeration, and 24 h, 15, 30, and 60 d postcollection in freezing), two thawing types (rapid and slow), and two analytical temperatures (40 and 60 degrees C). Preservation, storage, and analytical temperature, type of thawing and milk age within storage, and most of the interactions showed a significant effect on the SCC variation. On average, the SCC was lower after freezing than in refrigeration. This effect depended specifically on type of preservation and analytical temperature of milk. The SCC of milk unpreserved or preserved with bronopol or potassium dichromate, and analyzed at 40 degrees C, was not affected by freezing; however, use of azidiol as a preservative before freezing, and heating the milk to 60 degrees C following thawing resulted in significantly decreased SCC. Milk age had little quantitative influence on SCC of thawed milk. The type of thawing (rapid and slow) did not significantly influence SCC of milk analyzed at 40 degrees C. As a result, when using properly handled samples, the Fossomatic method could be used to enumerate SCC in samples frozen over the 60 d. 相似文献
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饮料型马铃薯酸奶的研究 总被引:2,自引:0,他引:2
本文研究了马铃薯酸奶的加工工艺和最佳配方。实验结果表明:热烫时间为3min,质后颗粒直径≤3μm;最佳发酵工艺为:接种量2-4%,发酵时间4h,培养温度41-43℃;最佳配方条件为:马铃薯20-30%,牛乳10-15%,蔗糖1.5-2%,酸性CMC0.2%,魔芋精粉0.2%。 相似文献
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本文研究了ISO22000体系及HACCP原理在液态奶生产中的应用,并以江西阳光生产的酸牛乳为例,描述了该产品特性及工艺流程,对各生产工艺进行了危害分析,确定了CCP点,制定CCP值,建立了CCP点的监视系统、纠正措施、验证程序,以及文件和记录保持系统的建立。 相似文献