| 基于粒度分析的酸奶品质研究 |
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| 引用本文： | 章银良,杨慧,周文权,郑坚强. 基于粒度分析的酸奶品质研究[J]. 食品工业, 2011, 0(11) |
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| 作者姓名： | 章银良 杨慧 周文权 郑坚强 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院; |
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| 摘 要： | 采用均匀试验对影响酸奶品质因素(接种量、加糖量和杀菌时间)进行研究,采用粒度分析仪分析不同工艺条件下样品的粒度分布。结果表明,酸奶生产最优工艺为:接种量0.73%,加糖量7%,杀菌时间5 min。在此条件下测得酸奶的粒径主要在77.4 nm,酸奶组织细腻,酸甜适口,无乳清析出。
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| 关 键 词： | 酸奶 粒度分析 品质控制 均匀试验 |
The Study of Yoghourt Quality Based on Granularity Analysis |
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| Zhang Yin-liang,Yang Hui,Zhou Wen-quan,Zheng Jian-qiang School of Food , Bioengineering,ZhengZhou University of Light Industry. The Study of Yoghourt Quality Based on Granularity Analysis[J]. The Food Industry, 2011, 0(11) |
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| Authors: | Zhang Yin-liang Yang Hui Zhou Wen-quan Zheng Jian-qiang School of Food Bioengineering ZhengZhou University of Light Industry |
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| Affiliation: | Zhang Yin-liang,Yang Hui,Zhou Wen-quan,Zheng Jian-qiang School of Food and Bioengineering,ZhengZhou University of Light Industry(ZhengZhou 450002) |
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| Abstract: | The effects of the inoculation quantity,adding amount of sugar,fermentation time on the yoghourt quality were investigated by uniform design.The particle size distributions were analyzed application for granulometer at different technique conditions.The results showed that the yoghourt with the best quality was obtained under the following conditions: inoculation quantity 0.73%,adding amount of sugar 7%,sterilization time 5 min.Under these conditions,the particle size measured yogurt mainly in 77.4 nm,and y... |
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| Keywords: | yoghourt granularity analysis quality control uniform design |
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