不同分离方式对嚼克品质及卫生质量影响的研究

Study on the Effect of Different Separation Methods on the Quality and Sanitary Quality of Chewy Grams

研究了传统工艺和现代工艺嚼克产品的加工工艺,从原奶到产品整个过程进行质量控制分析,对产品进行感官评价,对理化和微生物指标进行检测。结果表明,从感官评定看,传统工艺嚼克产品较现代工艺较黏稠;通过理化指标分析,传统工艺嚼克产品脂肪含量较高;通过微生物指标分析,传统工艺嚼克产品乳酸菌数高于现代工艺;需进一步对现代工艺嚼克产品进行工艺改进,使其酸度升高达标。为今后大规模现代化生产加工嚼克产品奠定了理论与实践基础。

The processing technology of chewing-gram products by traditional and modern technology was studied. The quality control analysis of the whole process from raw milk to product was carried out. The sensory evaluation of the products was carried out. The results showed that the traditional process was more viscous than the modern process. According to the analysis of physical and chemical indexes,the fat content of traditional chewing-gram products is higher. According to the analysis of microbial index,the number of lactic acid bacteria of traditional process was higher than that of modern process. It is necessary to further improve the modern technology of chewing-gram product to make its acidity rise to reach the standard. This paper set the theoretical and practical basis for the future large-scale modern production and processing of chewing-gram products.