酸奶加工流程及關(guān)鍵控制點(diǎn)(已修改)
2025-04-30 01:38 本頁(yè)面
【正文】 酸奶加工流程及關(guān)鍵控制點(diǎn)摘要隨著生活水平的逐漸提高，人們對(duì)保健、營(yíng)養(yǎng)食品的追求已成為現(xiàn)代生活中的主流，這種追求已反應(yīng)在人們對(duì)食品種類的選擇上。酸奶是以新鮮的牛奶為原料，經(jīng)過(guò)巴氏殺菌后再向牛奶中添加有益菌（發(fā)酵劑），經(jīng)發(fā)酵后，再冷卻灌裝的一種牛奶制品。酸奶的工藝流程：原料奶的檢驗(yàn)與驗(yàn)收→收奶→過(guò)濾→計(jì)量→冷卻→貯存→預(yù)熱→凈乳→濃縮→殺菌→冷卻→貯存→配料以及標(biāo)準(zhǔn)化→預(yù)熱→脫氣→均質(zhì)→殺菌→冷卻→接種→攪拌→保溫發(fā)酵→降溫→灌裝→裝箱→冷藏后熟→檢驗(yàn)→出廠。我國(guó)乳品工業(yè)起步較晚，產(chǎn)品結(jié)構(gòu)單一應(yīng)該應(yīng)用新技術(shù)，新設(shè)備，不斷開發(fā)新產(chǎn)品。我國(guó)應(yīng)借鑒國(guó)外先進(jìn)技術(shù)開發(fā)新產(chǎn)品，如膜分離技術(shù)、超高壓殺菌技術(shù)有利于保持乳品的風(fēng)味、品質(zhì)和營(yíng)養(yǎng)價(jià)值。關(guān)鍵詞：酸牛奶 加工流程 研究進(jìn)展AbstractAslivingstandardsgraduallyimprove,people39。shealth,nutritionfoodthepursuitofmodernlifehasbeeinthemainstream,thispursuithasreactioninpeopleonfoodselectionof.Milkisfreshmilkasrawmaterial,throughthepasteurizationmilkandthenaddtothebeneficialbacteria(fermentation),afterfermentation,thencooledfillingamilkproducts.Yoghurtprocess:rawmilkinspectionandacceptance,milkcollectionandfilteringtomeasurementtocoolingandstorageandpreheating,netlotion,concentrationandsterilizing,coolingandstorageandingredientsandstandardization,preheating,degassing,sterilization,cooling,homogeneous,inoculation,fermentationtemperature,stirring,heatpreservation,fillingandpacking.Refrigeratedripening,inspection,factory.Chinadairyindustrystartedrelativelylate,thesingleproductstructureshouldbetheapplicationofnewtechnology,newequipment,andconstantlydevelopnewproducts.Ourcountryshoulddrawlessonsfromforeignadvancedtechnologytodevelopnewproducts,suchasmembraneseparationtechnology,ultrahighpressuresterilizationtechnologyhelpstomaintainmilkflavor,qualityandnutritionalvalue.Keywords:sourmilk process researchprogress1酸奶加工流程及關(guān)鍵控制點(diǎn)1前言本文大概講述了酸奶的發(fā)展史、酸乳的制造、發(fā)酵劑的制備。主要介紹了酸奶的工藝流程：原料奶的檢驗(yàn)與驗(yàn)收→收奶→過(guò)濾→計(jì)量→冷卻→貯存→預(yù)熱→凈乳→濃縮→殺菌→冷卻→貯存→配料以及標(biāo)準(zhǔn)化→預(yù)熱→脫氣→均質(zhì)→殺菌→冷卻→接種→攪拌→保溫發(fā)酵→降溫→灌裝→裝箱→冷藏后熟→檢驗(yàn)→出廠。其生產(chǎn)過(guò)程中的參數(shù)控制及這些參數(shù)的改變對(duì)其營(yíng)養(yǎng)價(jià)值的影響和酸奶的各個(gè)流程經(jīng)進(jìn)一步的改進(jìn)
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