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1选用优质原料和辅料 用生鲜牛奶加工的酸奶口味好,凝固状态好,没有乳清析出,而用复原乳生产的酸奶质量则较差。生产酸奶用的生鲜牛奶全脂乳固体含量要达到11.5%,质量标准要按照国标GB19301鲜乳卫生标准执行,不得含有任何掺假物质和抗生素;白砂糖要用一级品,使用量一般为8%; 相似文献
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欣华 《河南畜牧兽医(综合版)》2005,26(11):56-56
国务院办公厅不久前出台的关于加强液态奶生产经营管理的通知规定,凡在牛奶、酸奶等产品生产加工过程中使用复原乳的企业,自10月15日起必须在其产品包装上亮明身份。复原乳与鲜牛奶相比营养价值有何不同?消费者如何分辨?部分奶业专家对此做出解释。 相似文献
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本文研究了羊奶复原乳中添加羊奶酪蛋白,在90℃、15min杀菌,蔗糖添加量7%,菌种添加量2%,乳固形物浓度12%,发酵温度43℃,后发酵温度4℃的条件下,羊奶酸奶发酵过程中,滴定酸度、粘度和持水性的变化。结果表明,羊奶粉中添加羊奶酪蛋白,对羊奶酸奶发酵过程中的滴定酸度影响不大,对粘度和持水性有明显影响;对后发酵过程中的滴定酸度、粘度和持水性有明显影响。 相似文献
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发酵温度对羊奶酸奶粘度和持水性的影响 总被引:1,自引:0,他引:1
本文研究了羊奶复原乳在杀菌条件80℃/20min、蔗糖添加量7%、菌种添加量2%、乳固形物浓度12%,发酵温度分别为37、40、43、45℃的条件下,羊奶酸奶在发酵过程中粘度的变化,以及不同发酵时间的酸奶在后发酵前后的粘度和持水性的变化。结果表明,发酵菌种在430℃下发酵可以得到最大的粘度和持水性。 相似文献
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瓶装酸奶质量缺陷在工厂生产中的控制 总被引:1,自引:0,他引:1
论述了影响瓶装酸奶质量的各种因素,研究了原料奶质量、酸奶发酵剂和生产工艺等各环节对瓶装酸奶质量的影响,为解决和控制酸奶中乳清析出提供了依据。 相似文献
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研究了黄原胶和瓜尔豆胶复配比例对复原乳界面蛋白浓度、粒径大小、脂肪部分聚结率、离心乳析率、离心沉淀率以及贮存后感官品质的影响,在此基础上分析了两者不同复配比例影响复原乳稳定性的作用机理。结果表明,随着黄原胶用量的减少,界面蛋白浓度、粒径大小、脂肪部分聚结率、离心乳析率、离心沉淀率均呈先下降后上升的趋势;随着贮存时间的延长,复原乳的感官品质均有所下降,当黄原胶和瓜尔豆胶复配质量比为6:4和5:5时,复原乳的感官品质最好。 相似文献
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番木瓜发酵酸奶的生产工艺 总被引:9,自引:0,他引:9
本文对番木瓜发酵酸奶的加工进行了一些研究,对果肉含量及菌种的选择、发酵温度和时间对成品酸度的影响作了一些比较,研制出了热带水果风味的发酵酸奶。 相似文献
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目前,中国需要进口乳粉等干乳制品作为替代或部分替代生乳的“乳原料”来制备各类“调制乳”(即“复原乳”),以满足市场对液态奶的需求。将复原乳“滥用或妖魔化”都是不正确的,应该采用统一的评估指标(即热处理强度)对作为“乳原料”的生乳和复原乳进行客观鉴定,以此对复原乳的使用进行监管。 相似文献
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本试验研究了不同比例羊奶粉、脱脂牛乳粉及浓缩乳清蛋白WPC-34代替部分混合奶粉生产酸乳,对酸乳发酵品质特性的影响,测定了pH值、滴定酸度、黏度和持水性,并做了感官评价。结果表明,用脱脂牛乳粉和羊奶粉按不同比例制作酸乳时(乳固形物恒定为13%),随着羊奶粉比例的增加,凝块变软,黏度降低,NpH值和滴定酸度变化不明显,在羊奶粉比例小于70%时感官评价分数降低不明显,然而当大于70%时感官评价有明显的下降趋势。当使用WPC-34替代混合乳粉(固形物含量为13%)发酵酸乳时,在替代率为10%-40%时滴定酸度、黏度、持水性均出现了先上升后下降的趋势,各项指标均在替代率为20%时达到最好。 相似文献
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以小麦麸皮为原料,采用复合酶法水解制得水溶性膳食纤维(SDF),并选择不同质量的SDF添加到原料乳和其他辅料中进行乳酸菌发酵。结果表明:在酸乳中添加麦麸SDF能显著提高酸乳中钙和必需氨基酸的含量。从酸乳感官品质和营养角度考虑,确定SDF酸乳最佳质量配方比例为:优质鲜牛乳80.0%、全脂乳粉3.0%、SDF 1.0%、蔗糖3.0%、水10.0%、发酵剂(嗜热链球菌、保加利亚乳杆菌质量比1:1)2.5%、稳定剂0.5%。 相似文献
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The influence was investigated of yoghurt and cream cultures on salmonella survival in milk. Salmonella-contaminated milk was blended with yoghurt culture and kept for three hours at the temperature of 43 degrees C; the mixture with cream culture was kept for 20 hours at the temperature of 22 degrees C. The samples were then stored at a room temperature and at the temperature of 4 degrees C. The two milk cultures exerted inhibitory effects on salmonellae within the range of 92.5 to 99.8%. The inhibitory effects depended on the activity of the culture (expressed by titration acidity), storage time and temperature and on the starting concentration of salmonellae. 相似文献
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J Lukásová 《Veterinární medicína》1990,35(3):187-192
Factors influencing salmonella survival in fermented milk products were investigated. Filtrates of yoghurt and cream cultures and a filtrate from milk precipitated by lactic acid were inoculated by salmonellas. The pH value was adjusted within the range of 7.0 to 4.5. The content of nondissociated lactic acid was determined. The filtrates were incubated 24 and 48 hours at a temperature of 37 degrees C. In comparison with the milk filtrate, great inhibitory (at pH 6.5) and bactericidal (at pH 5.5) effects of the yoghurt culture on salmonellas were proved. The filtrate from the cream culture inactivated salmonellas at pH 4.5, the growth ceased at pH 5.5. The effects of lactic and acetic acids on salmonellas at a concentration of 0.5% and pH 3.3, and acetic acid at a concentration of 0.05% and pH 5.1 were also studied. 相似文献
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Roberto Germano Costa Edvaldo Mesquita Beltrão Filho Solange de Sousa George Rodrigo Beltrão da Cruz Rita de Cássia Ramos do Egypto Queiroga Eliel Nunes da Cruz 《Animal Science Journal》2016,87(5):703-709
Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine‐point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation (P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science 相似文献