摘要
研究了制作巴氏杀菌酸牛奶时影响产品感官及稳定性的因素,通过原奶贮存时间对持水力的影响得出原奶贮存不能超过24 h;通过研究变性淀粉与胶体对酸奶体系稳定性的影响,筛选出稳定剂的最佳复配组合为:变性淀粉∶明胶∶琼脂∶果胶=12∶1∶2.5∶0.5。通过正交试验优化出巴氏杀菌段最佳工艺条件为:杀菌温度75℃,杀菌时间30 s,灌装温度30℃。
The effect factor about sensory and stability on the pasteurized yoghurt was studied in this paper. By studying the effect of original milk storage time on the water holding capacity, result showed that the original milk storage time could not be more than 24 h. By studying the effect of the modiifed starch and coloid on yogurt stability, the best combination of stabilizer was selected:the optimum ratio of starch, gelatin, agar and pectin was 12∶1∶2.5∶0.5.The pasteurized parameters of optimum conditions were decided by orthogonal assay. The results showed as folowed: the pasteurized temperature was 75℃, the pasteurized time was 30 s, and the ifling temperature was 30℃.
出处
《中国乳业》
2015年第7期62-66,共5页
China Dairy
关键词
巴氏杀菌酸牛奶
复配稳定剂
工艺
pasteurized yoghurt
compound stabilizer
technology
