摘要
研究了用后杀菌技术和复配稳定剂延长搅拌型酸奶保质期的工艺。结果表明，将复配稳定剂应用于后杀菌技术中，由L9（3^4）正交试验确定酸奶后杀菌的优化工艺条件是：温度64℃，时间20s。贮藏试验表明，后杀菌酸奶在常温下保质期为20d，其乳酸菌活菌数、黏度、色泽和风味都与普通酸奶相近。
The technology of post-sterilization and stabilizer blends to extend shelf life of stirred yoghurt was studied. The optimum condition for post-sterilization was the temperature at 64℃ and the time of 20s. The storage experiment showed： the shelf life of yoghurts by post-sterilization technology was prolonged to 20d at 25℃ and the number of living lactic acid bacteria, viscosity, chromaticity, and flavor were close to that of ordinary yoghurt＇s.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第6期146-151,共6页
Food and Fermentation Industries
基金
科研院所社会公益研究专项资金资助项目(No.2005DIA4J035-7)
关键词
后杀菌技术
搅拌型酸奶
长保质期
post-sterilization technology, stirred yoghurt, long shelf-life
