摘要
阐述了搅拌型酸牛奶常见的质量问题,分析了产生的原因。针对具体问题提出相应的解决办法。包括:搅拌型酸牛奶原料的质量状况、加工设备技术水平、生产环境、加工工艺、包装材料、贮运、销售过程中易出现的胀包;发霉;乳清析出;组织状态不细腻;酸度过高;口感刺激、不柔和;甜度过高、口感不好;香气不足;有异味(奶粉味、苦味等);酸奶中有小颗粒;口感偏稀等质量问题。
This article depicts some problems about disturbing yoghourt and analyzes the reasons. More over the article provides some measures to resolve the problems .Main factors are below: the quality of raw milk, the machine and technique of process, production environment, process craftwork, the material for package; main problems are below product got bad during sale or storing, distensible package, go moldy, whey separate out, organize looks not smooth, and it tastes too sourness, not gentle, Or too thick. Most often it tastes something else such as milk powder, alcohol, some times it tastes too sweet or too sourness and some times it tastes bitter .There are mini particles in the yoghourt, and some times it tastes a little watery.
出处
《中国乳品工业》
CAS
北大核心
2005年第2期62-64,共3页
China Dairy Industry
关键词
搅拌型酸牛奶
质量问题
控制
disturbing yoghourt
problems about quality
control
