| 高蛋白凝固型酸奶的工艺及质量控制 |
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| 引用本文： | 张建佩,王瑞云. 高蛋白凝固型酸奶的工艺及质量控制[J]. 现代食品, 2022, 28(1): 80-82,86. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.022 |
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| 作者姓名： | 张建佩 王瑞云 |
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| 作者单位： | 甘肃祁牧乳业有限责任公司,甘肃 嘉峪关 735100 |
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| 摘 要： | 本文以牛乳、乳清蛋白、牛奶浓缩蛋白和白砂糖等为原料,以嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)为发酵剂,经灌装发酵制成一种蛋白含量为5.0 g/100 g的高蛋白凝固型酸奶.同时还检测了酸奶的理化指标及微生物指标,分析了产品在...
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| 关 键 词： | 高蛋白 凝固型酸奶 工艺 检测 质量控制 |
Technology and Quality Control of High Protein Solidified Yoghurt |
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| ZHANG Jianpei,WANG Ruiyun. Technology and Quality Control of High Protein Solidified Yoghurt[J]. Modern Food, 2022, 28(1): 80-82,86. DOI: 10.16736/j.cnki.cn41-1434/ts.2022.01.022 |
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| Authors: | ZHANG Jianpei WANG Ruiyun |
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| Affiliation: | (Gansu Qimu Dairy Industry Co.,Ltd.,Jiayuguan 735100,China) |
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| Abstract: | In this paper,milk,whey protein,milk protein concentrate and sugar were used as raw materials,Streptococcus thermophilus and Lactobacillus bulgaricus were fermented to produce a high protein yoghurt with protein content of 5.0 g/100 g.The paper also tested the physical and chemical indicators and microbial indicators,analyzed the causes of quality defects in the pilot test process,and made positive improvements.Through single factor and orthogonal design,according to sensory evaluation,the optimal production conditions were as follows:fermentation time is 6.5 h,lactobacillus inoculum is 1.0×106CFU·mL-1,fermentation temperature is 42℃,and protein addition is 0.4%,which provide technological and theoretical basis for the production and quality control of high-protein solidified yoghurt. |
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| Keywords: | high protein solidified yoghurt process detection quality control |
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