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| 后杀菌技术对延长搅拌型酸奶保质期的研究 | |
| 引用本文： | 李向东,吕加平,乔成亚,白丽娟. 后杀菌技术对延长搅拌型酸奶保质期的研究[J]. 食品与发酵工业, 2008, 34(6) |
| 作者姓名： | 李向东 吕加平 乔成亚 白丽娟 |
| 作者单位： | 1. 光明乳业股份有限公司技术中心华北地区研究所,北京,101300 2. 中国农业科学院农产品加工研究所,北京,100094 3. 辽宁医学院食品科学与工程学院,辽宁锦州,121001 |
| 基金项目： | 科技部科研院所技术开发研究专项基金 |
| 摘 要： | 研究了用后杀菌技术和复配稳定剂延长搅拌型酸奶保质期的工艺。结果表明,将复配稳定剂应用于后杀菌技术中,由L_9(3~4)正交试验确定酸奶后杀菌的优化工艺条件是:温度64℃,时间20s。贮藏试验表明,后杀菌酸奶在常温下保质期为20d,其乳酸菌活菌数、黏度、色泽和风味都与普通酸奶相近。 |
| 关 键 词： | 后杀菌技术 搅拌型酸奶 长保质期 |
Study on the Post-Sterilization Technology to Extended Shelf-life in Stirred Yoghurt Production |
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| Li Xiangdong,Lv Jiaping,Qiao Chengya,Bai Lijuan. Study on the Post-Sterilization Technology to Extended Shelf-life in Stirred Yoghurt Production[J]. Food and Fermentation Industries, 2008, 34(6) | |
| Authors: | Li Xiangdong Lv Jiaping Qiao Chengya Bai Lijuan |
| Abstract: | The technology of post-sterilization and stabilizer blends to extend shelf life of stirred yoghurt was studied.The optimum condition for post-sterilization was the temperature at 64℃and the time of 20s. The storage experiment showed:the shelf life of yoghurts by post-sterilization technology was prolonged to 20d at 25℃and the number of living lactic acid bacteria,viscosity,chromaticity,and flavor were close to that of ordinary yoghurt's. |
| Keywords: | post-sterilization technology stirred yoghurt long shelf-life |
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