摘要
影响酸牛乳质量的因素很多,涵盖了从原料、菌种、加工直至消费前贮存运输整个过程,本论文主要研究酸乳加工过程(包括热处理、均质、管道输送和贮存等因素),从酸乳感官(外观、口感、粘度)和保质期(可接受酸度、持水性等)等方面着手,寻求适宜的加工工艺,为乳品厂设计和选择合理的工艺参数,改善品质提供科学的依据。
We research the quality of yoghurt in processing heating（heated, homogenization, piping transportation and storage）. Besides national regulations, sensory （external appearance, mouthful feeling and texture, gloss for set yoghurt, viscosity for stirred yoghurt we call texture）, and shelf life （ability of hold water and accentual acidity） are used in our quality evaluation. This item would give the yoghurt factories a basis guide for decreasing cost and improving quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期668-672,共5页
Food Science
关键词
酸乳
均质
粘度
yoghurt
texture viscosity
