| 加工工艺对酸乳品质的影响简 |
| |
| 引用本文： | 骆桂兰,陈军,张建烨.加工工艺对酸乳品质的影响简[J].安徽农业科学,2013(21):9048-9050. |
| |
| 作者姓名： | 骆桂兰 陈军 张建烨 |
| |
| 作者单位： | 江苏农林职业技术学院,江苏镇江212400 |
| |
| 摘 要： | 酸奶以其独特的口感深受人们喜爱，但由于其制作工序繁杂，某些环节控制不当，将会出现一系列的质量问题。主要针对酸奶生产过程中均质、热处理、菌种的合理选择与使用等加工工艺引起的酸乳凝结性差、口感差、污染等常见问题进行初步分析，并简单提出相应解决措施。
|
| 关 键 词： | 酸乳品质 加工工艺 解决措施 |
Effects of Processing Technology Oil Yogurt Quality |
| |
| Institution: | LUO Gui-lan et al (Jiangsu Polytechnic College of Agriculture and Forestry, Zhenjiang, Jiangsu 212400) |
| |
| Abstract: | Yogurt is popular with its： distinctive taste, but because of its complicated produetion process, it will appear a series of quality prob- lems. The common problems of poor milk condensing and mouth feel, pollution caused by yogurt processing techniques such as homogeneity, heat treatment, the reasonable choice and use of strains were analyzed, corresponding solutions were put forward. |
| |
| Keywords: | Yogurt quallty Processing craft Solutions |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
