搅拌型酸牛奶工艺流程.docVIP

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。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进一步的改进后的发展前景。 2 酸牛奶概述 人类食用发酵乳已有数千年的历史，各个国家及民族几乎都有自己的传统发酵乳制品，不仅食用还可用于化妆品及医药品。我国对发酵乳的开发与利用也自古有之, 如在我国古代医书名著《本草纲目》中对发酵乳的保健、医疗效果都有大量记述。古代的发酵乳近乎于天然的发酵过程，对发酵乳的科学研究始于19世纪末。俄国著名的科学家梅契尼可夫（E.Metchnikoff）在考察研究了在日常食品中发酵乳占重要地位的巴尔干半岛地区居民长寿的原因后得出结论：这一带长寿者较多与他们长期大量饮用酸牛乳有着密切关系。1910年他发表了著名的乳酸菌与长