酸奶制品的酸度控制

对于凝固型酸奶的评价,既要有浓郁芳香的乳酸风味和良好的凝固状态,还要有酸甜适口的口感.酸度过高的产品,其风味和口感往往不佳,很难被消费者接受和喜爱.在生产和贮藏过程中产生过多的酸而导致强烈的酸味是酸奶常见的问题,合理控制酸奶的酸度,就显得尤为重要.本文研究了酸奶在生产和冷藏温度(7℃)条件下其滴定酸度变化的情况.结果表明,在7℃条件下,第一天,酸度升高最快,平均可达26.4°T,而随后的7d,酸度升高相对缓慢,平均每天上升3.6°T.贮藏8天后的酸度在112122°T范围内波动.终止酸度在6672°T凝固良好,表面光滑,组织紧密,有微量的乳清析出;90110°T范围的酸奶,风味最好,顾客满意度高.本研究对酸奶产品酸度质量控制具有十分重要的意义.

Control on acidity of yogurt

The evaluation of solid yogurt includes three factors:rich flavor,good solidification state and delicious taste.If acidity of yogurt gets too high,the aroma and taste will not be accepted by customers.Thus,the control of the acidity of yogurt during producing and storage processes is very important.This paper studied the acidity change of the yogurt when stored at 7℃.It is found that the acidity quickly rose in the first day,with the average rate 26.4°T/day.In the subsequent seven days the rate slowed at an average 3.6 T/day.The acidity was in 112122 Tafter eight days.Good quality and flavor are found for yogurt with the acidity of 66110°T.This result is important for yogurt manufacturers in terms of controlling acidity of their products.