自研锡林郭勒原味酸奶的加工及品质分析与质量控制

The Processing,Quality Analysis and Quality Control of the Plain Yogurt of Xilingol

研究了锡林郭勒原味酸奶的加工工艺,从原奶到产品整个生产过程进行过程性质量控制,对产品进行了感官评价,对理化和微生物指标进行了检测。结果表明,锡林郭勒原味酸奶风味独特、乳香味浓,各项理化指标均高于国标发酵乳的指标,蛋白质高达3.3 g/100 g,脂肪高达4.0 g/100 g,非脂乳固体高达9.0 g/100 g;微生物指标在允许范围内,有益菌乳酸菌活菌数含量高,数量级可高达109 CFU/g。为今后大规模工业化生产提供了理论与实践基础。

Studied the processing technology of Xilingol plain yogurt,the whole production process from raw milk to product process quality control,product for the sensory evaluation,the physical and chemical and microbiological indexes were tested.The results showed that Xilingol plain yogurt had unique flavor and strong frankincense flavor. All physical and chemical indexes were higher than those of the national standard fermented milk. The protein was as high as 3.3 g/100 g,and the fat was as high as 4.0 g/100 g, and the non-fat milk solids reached 9.0 g/100 g. The microorganism index is within the allowable range,and the number of viable bacteria is high,and the order of magnitude can be as high as 109 CFU/g,for the future large-scale industrialized production and set the foundation theory and practice.