酸奶饮品稳定性影响因素研究

The Influence Factors of the Stability of Yoghurt Drinks

[目的]为了保证货架期内酸奶饮品的产品稳定性。[方法]以市面上畅销的酸奶饮品的平均离心沉淀率作为对照,研究生产工艺中重点因素对酸奶饮品稳定性的影响。[结果]在灭菌型酸奶饮品工业生产中,对产品稳定性影响最大的两个因素是稳定剂化料温度和均质工艺,提高化料温度并在基料奶发酵结束后增加1次均质,可以极显著提高产品的稳定性。[结论]该结果将为乳品企业提高酸奶饮品稳定性提供有力的技术指导。

[Objective]In order to ensure the stability of yoghurt drinks during the shelf life,[Method]Take the average centrifugal sedimentation rate of the best-selling yoghurt drinks on the market as a comparison to study the influence of key factors in the production process on the stability of yoghurt drinks.[Result]In the industrial production of sterilized yoghurt drinks,the two factors that have the greatest impact on the stability of the product are the dissolution temperature of emulsion stabilizer and homogenization process.Increasing the dissolution temperature and adding a homogenization after the end of the fermentation can significantly improve the stability of yoghurt drinks.[Conclusion]The results will provide technical guidance for dairy enterprises to improve the stability of yoghurt drinks.