山羊奶中使用闪蒸杀菌的工艺控制

Process Control of Flash Sterilization in Goat Milk

由于山羊奶成分受各种因素的影响波动比牛奶大,但为保证成品干物质含量全年平稳,市场产品的品质需要始终处于一个稳定的状态。增加闪蒸工艺来改善产品品质能更好地去除山羊奶的膻味。通过控制杀菌温度、杀菌时间、洁净蒸汽压力、闪蒸压力、闪蒸温度,能优化闪蒸杀菌工艺,提高产品品质,确保产品营养成分的比例均衡及干物质指标的稳定。

As the composition of goat milk fluctuates more than milk due to various factors,in order to ensure that the dry matter content of the finished product is stable throughout the year,the quality of market products needs to be in a stable state at all times,and product quality will be improved by increasing the flash sterilization to remove the smell of goat milk.By controlling the sterilization temperature,sterilization time,clean steam pressure,flashing pressure,and flashing temperature,the flash steam sterilization process can be optimized through control,and the purpose of improving product quality is to ensure the balanced proportion of the nutritional components of the product and the stabilization of the dry matter index.