摘要
在酸奶的生产过程中有着很多关乎产品质量的关键技术点。通过调研和不断地试验,采用二次杀菌、二次均质、脱气等关键技术,来改进搅拌酸奶生产工艺,进而提高产品质量。
There are many pivotal techniques relating to product quality in the manufacture of yogurt. Through the study and unceasing experiment, we use the pivotal techniques such as twice-sterilizing, twice-homogenizing and degassing to ameliorate the methodology of stir yoghurt manufacture and improve the product quality.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期32-34,共3页
Food Research and Development
关键词
二次均质
二次杀菌
酸奶生产
产品质量
twice-homogenizing
twice-sterilizing
the manufacture of yogurt
product quality
