摘要
在搅拌型酸奶工厂化生产中,影响黏度的可调节因素主要是均质温度[2]。采用不同的预热方式,经过大量的工厂生产实践测试,得出应用全加热方式预热,并将均质温度应控制在淀粉糊化温度以下的55℃左右时,成品黏度最大,此均质温度为最佳。
The Stirred yoghurt Production in factory, the main factor is temperature to homogenizer that will effect viscosity of product and it is adjustable in production. By different beating up way and many test with production in factory , the best way is full heating up and the best temperature to homogenizer should be controlled under temperature of the starch gelatinization and it is about 55℃.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第7期55-57,共3页
China Dairy Industry
关键词
搅拌型酸奶
黏度
工厂生产
stirred yoghurt
viscosity
production in factory
