酸乳生产发酵终点预报方法研究

Research of Forecast Fermentation Break Timing in Yoghourt

牛乳必须保持在相应发酵剂的最适温度,当发酵乳获得最好的滋味和香味时,必须迅速冷却以打断发酵。如果发酵时间过长或过短,风味和稠度都会相应变差。为了获得最佳产品,当酸奶发酵终点达到时,必须终止发酵过程。通过对酸乳发酵工艺过程温度变化的研究,以酸乳酸度和pH值作为参考指标,确定了一种酸乳生产发酵终点预报的方法。该方法通过测量酸乳发酵进程中的温度跳变,正确预报酸乳生产发酵的终点,实现发酵工序自动转序。

The yoghourt fermentation needs the suitable temperature,and when the yoghourt arrive the best sensory,we must break the incubation,and cool down immediately.If the breaking is not on time,the flavor and the viscosity will turn to worse.In order to manufacturing the best yoghourt,the breaking on time is very important.According to the study on the temperature curve during the fermentation,it designs the way to forecast the fermentation terminal during the yoghourt production.It measures the temperature difference of yoghourt during the fermentation,and makes the fermentation break correctly,and turns the process from the incubation to cooling automatically.