摘要
对搅拌型酸奶生产过程中粘度变化进行了研究。通过采集不同酸奶生产厂的相关数据,就生产中搅拌、冷却、输送泵和管路、灌装、冷藏各个环节的综合分析,找出了影响酸奶粘度的主要工艺过程,并给出了合理的工艺参数。通过改善生产工艺提高酸奶的粘度和品质,指导生产实践。
Changes of viscosity of stirred yoghurt were studied by comparing the relative data from two manufacturers and analyzing the effects of stirring,cooling,transfer pump,pipe,packaging and refrigerated storage during yoghurt manufacturing.The main procedures in the manufacturing that affect the viscosity of yoghurt were found out and suitable processing parameters were given to improve viscosity and quality of yoghurt via processing technical progress.
出处
《中国乳品工业》
CAS
北大核心
2002年第1期31-36,共6页
China Dairy Industry
