摘要
介绍一种装置,推荐使用在生产高品质酸奶的工艺中的快速冷却阶段,能够在30 ～90 min内将装箱后的不同规格的杯装酸奶,均匀从20℃左右降低到4±2℃,这样可以稳定酸奶中活性乳酸菌发酵产生的活性物质的数量,保持酸奶的营养,提高酸奶的品质.能够有效提高酸奶冷却加工的效率,大幅缩短加工时间,提高生产效率.
Introducing the design and application of a equipment, it is recommended to be used to producing high quality yogurts in fast cooling stage, the different cup of yogurt be cooled down from 20℃ to 4±2℃ in 30 to 90 minutes after packing by this equipment. So that we can keep the quantity of tactobacillus acidophilus in yogurt, keep the yogurt nutri- tion, improve the quality of the yogurt. Effectively improve the efficiency of cooling yogurt processing, greatly shorten the processing time and increase production efficiency.
出处
《低温与特气》
CAS
2014年第1期12-13,共2页
Low Temperature and Specialty Gases
关键词
酸奶
冷却
蒸发器
载冷剂
yogurt
cooling
evaporator
refrigerating medium
