| UHT乳的加工工艺分析 |
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| 引用本文： | 乌雪岩,郭爱萍.UHT乳的加工工艺分析[J].农产品加工．学刊,2008(12). |
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| 作者姓名： | 乌雪岩 郭爱萍 |
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| 作者单位： | 包头轻工职业技术学院,内蒙古包头,014030 |
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| 摘 要： | UHT(超高温瞬时灭菌)乳采用的是135～140℃,2～4s的瞬间灭菌加工工艺。它能将原料乳中的微生物全部杀死,达到商业无菌的要求,同时又最大限度保存了牛乳中营养物质。UHT乳在灌装工艺上采用的是无菌灌装方式,常温下保质期可长达8个月。但是如果在生产中操作不当,会导致产品出现酸包、胀包、苦包等质量问题。主要分析UHT乳生产过程中的工艺参数、关键控制点及异常情况,以便提高产品品质。
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| 关 键 词： | UHT乳 工艺 工艺参数 |
UHT milk processing technology analysis |
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| Wu XueYan,Guo Aiping.UHT milk processing technology analysis[J].Nongchanpin Jlagong.Xuekan,2008(12). |
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| Authors: | Wu XueYan Guo Aiping |
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| Institution: | Wu XueYan,Guo Aiping (Baotou Light Industry College,Baotou,Innen Monglia 014030,China) |
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| Abstract: | UHT (ultra-high temperature sterilization) milk is used in 135~140 ℃,2~4 s sterilization moment,the raw milk to kill all the microorganisms to commercial sterility;at the same time,the maximum preservation of the milk in the The processing of nutrients. UHT milk in the filling process is the use of aseptic filling methods,shelf-life at room temperature for up to 18 months. However,if in the production of improper operation would result in acid products package,expansion pack, hard pack,and other quality issues,this paper on the production of UHT milk in the course of the process of processing parameters,and critical control point anomalies are analyzed in order to improve the quality of products. |
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| Keywords: | UHT milk process analysis |
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