乳饮料线热灌装生产杀菌型浓缩酸奶关键加工技术

Key Processing Technology for Sterilized Condensed Yogurt on Milk Beverage Line with Hot-Filling

研究配料方式、均质条件、杀菌温度、隧道喷淋杀菌参数对乳饮料线生产杀菌型浓缩酸奶的稳定性影响。结果表明:二次配料方式可显著提高杀菌型浓缩酸奶的稳定性;均质温度58~60℃,均质压力15 MPa淀粉破碎较少;巴氏杀菌温度上升使浓缩酸奶的黏度、持水率降低,最佳杀菌工艺为90~95℃,30 s;隧道喷淋杀菌降温段时间是浓缩酸奶质构凝胶形成的关键工艺,最佳降温段参数为60℃保温6.2 min,30℃保温20.6 min,25℃保温14.1 min,使产品形成堆砌结构,硬度为101.89 g、稠度为2564.59 g·s、黏聚性为62.40 g。

The study described the effect of blending technology,homogenization and pasteurization temperature,tunnel spray sterilization parameter on stability of sterilized condensation yogurt using milk beverage line.The results demonstrated that stability was improved significantly by secondary blending process.Less starch granules were broken down when the optimal homogenization temperature was between 58℃and 60℃and pressure was 15 MPa.The increasing either pasteurization or sterilizing time,the viscosity and water holding capacity were reduced.The optimal pasteurization temperature was 90-95℃,30 s.The cooling phase on tunnel spray sterilization was key process.The special yogurt texture was formed under the parameter of 60℃,continuing 6.2 min,30℃,continuing 20.6 min and 25℃,continuing 14.1 min.Then the firmness reached to 101.89 g,consistency was 2564.59 g·s,and cohesiveness was 62.40 g.