辐照杀菌技术应用于常温酸奶生产研究

Irradiation Sterilization Technology Applied to the Normal Temperature Yogurt Production

将辐照剂量、稀奶油添加量和酸奶香精添加量作为单因素对象,分别处理进行常温酸奶生产,通过感官评定和乳酸菌数目对结果进行判定,再使用响应面分析法得到的最佳配方并进行验证试验,判定本研究的可行性。最后得出最佳配方工艺为:辐照剂量4kGy,稀奶油添加量为8‰,酸奶香精添加量为0.02‰。且按最佳配方生产的常温酸奶可以达到45d保质期的要求,产品的微生物和理化指标结果均符合国家标准,产品口感良好。

The irradiation dose,the amount of diluted cream and the amount of yogurt essence were taken as single factor objects,respectively processed to produce normal temperature yogurt,and the results were judged by sensory evaluation and the number of lactic acid bacteria.Then,the response surface analysis method was used to get the optimal formula to determine the feasibility of this study.The results showed that the optimal formula was obtained through experiments as follows:irradiation dose 4 kGy,addition of dilute cream 8‰,addition of yogurt essence 0.02‰.The normal temperature yogurt produced according to the optimal formula can meet the requirement of 45 days shelf life.The microbiological and physical and chemical indexes of the product meet the national standards and with desirable taste.