摘要
研究了加工工艺条件对稀奶油搅打特性的影响。以搅打特性指标为评价依据,采用正交试验研究稀奶油加工工艺,确定最佳工艺条件为:均质温度55℃,均质压力8 MPa,杀菌温度120℃,杀菌时间4 s。在最佳工艺条件下,产品的打发率、硬度和黏度分别为119%、306 g和419 m Pa·s,具有较高的打发率和硬度。
The effects of processing conditions on whipping characteristics of dilute cream were studied.With indexes of whipping characteristics of dilute cream as evaluation basis,the processing technology of dilute cream was studied by orthogonal experiment.The optimal processing conditions were obtained as follows:homogenization temperature 55℃,homogenization pressure 8 MPa,sterilization temperature120℃and sterilization time 4 s.Under these conditions,the product had high overrun and hardness.The overrun,hardness and viscosity of the product were 119%,306 g and 419 m Pa·s,respectively.
作者
杨永龙
高增丽
刘彦宏
曹文慧
刘红霞
乌云
李洪亮
母智深
YANG Yonglong;GAO Zengli;LIU Yanhong;CAO Wenhui;LIU Hongxia;WU Yun;LI Hongliang;MU Zhishen(Mengniu Dairy Industry(Group)Co.,Ltd.,Huhhot 011500,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第9期143-146,共4页
China Oils and Fats
基金
“十三五”国家重点研发计划(2018YFD0501600)
关键词
稀奶油
加工工艺
搅打特性
dilute cream
processing technology
whipping characteristics
