酸奶饮料制作方法及质量控制

METHOD OF MAKING DRINK YOGURT AND ITS QUALITY CONTROL

酸奶饮料含酸奶２０％－３５％，蔗糖１２％，稳定剂０．４％－０．６％制作方法分酸奶制备，糖浆配制，酸液配制，混合配料，均质，调ＰＨ值，添加香料及杀菌等。酸奶饮料的ＰＨ值为３．８。均质压力为５．８７×１０＾６－１．７７×１０＾７ｐａ，均质温度为４０－５０℃。稳定剂为ＸＧ与ＢＥ，用量分别为０．２％和０．４％，杀菌条件为８０－８５℃，１５ｍｉｎ．

In drink yogurt,yogurt content is 20%—35%,sugar is 12% and stabilizer is 0.4—0.6%.Making method includes yogurt prepar- ation,compound of sugar liquor and acid,mixing burden,homogenized, adjust pH,supplement perfume and sterilization,etc.The pit value of drink yogurt is 3.8,the press of homogenization is from 5.87×10~6 to 1.77×10~7 pa,the temperature of homogenization is 40℃—50℃,the sta- bilizer is XG and BE,their dosages are 0.2% and 0.4% respectively. It is sterilized at 80℃—85℃ for 15 min.