搅拌型酸牛奶工艺流程.docVIP

搅拌型酸牛奶工艺流程 PAGE PAGE 12 摘 要 近年来，随着生活水平提高和对生活品质的更高要求，人们对酸奶的要求也不断提高。本文主要通过配方设计，在搅拌型酸奶基料中强化乳蛋白质或添加脂肪代用品，以更好地满足消费者对产品营养和健康、外观、口感和组织状态的期望，同时解决酸奶生产中出现质量问题如粘度偏低，乳清析出，质地粗糙。 随着生活水平的提高，人们对保健、营养食品的追求已成为现代生活中的主流，这种追求已反映在人们对食品种类的选择上。在我国“酸奶”以它特有的营养价值和风味越来越受到广大消费者的钟爱，尤其是患有“乳糖不耐症”的患者更是情有独衷。 搅拌型酸奶是指将果酱待辅料与发酵结束后得到的酸奶凝胶体进行搅拌混合均匀，然后装入杯或其他容器内，再经冷却后熟而得到的酸奶制品。搅拌型酸奶与普通酸奶相比具有口味多样化、营养更为丰富的特点。其独特的工艺流程和每一步的参数控制更提高了酸奶的营养价值！ 关键词：酸牛奶 工艺 控制 Abstract In recent years, with improved living standards and quality of life and higher requirements for the request of yogurt is also rising. In this paper, through the formulation, mixing in the yoghurt-based compound to strengthen or add fat milk protein substitutes in order to better meet consumer demand for nutritional products and health, appearance, taste and look forward to the state organizations, while addressing the production of yogurt Quality problems have emerged, such as low viscosity, whey precipitation, rough texture With the improvement of living standards, health, nutrition, food has become the pursuit of modern life in the mainstream pursuit of this has been reflected in the peoples choice of the type of food. In our country, Yogurt Its unique flavor and nutritional value of more and more consumers love, especially those with lactose intolerance is Qingyouduzhong patients.  Yoghurt is the jam will be the end of the fermentation and accessories after the gel for stirring yogurt mixture evenly, and then into the cup or other container, and then cooked and cooled by the yogurt products to be. Yoghurt and yoghurt compared with the general taste diversity, nutrition enriched features. Its unique and every step of the process of raising more control over the parameters of the nutritional value of yogurt! Key word : Yoghurt Technology Control 1 前言 本文大概讲述了搅拌型酸牛奶的发展史、酸乳的制造、发酵剂的制备。主要介绍了搅拌型酸牛奶的工艺流程：原料奶的检验与验收→收奶→过滤→计量→冷却→贮存→预热→净乳→浓缩→杀菌→冷却→贮存→配料以及标准化→预热→脱气→均质→杀菌→冷却→接种→搅拌→保温发酵→降温→灌装→装箱→冷藏后熟→检验→出厂、其生产过程中的参数控制及这些参数的改变对其营养价值的影响和搅拌型酸牛奶的各个流程经