基于标准化法评估的牦牛酸奶加工工艺

Study on the Producing Technology of Yak Yogurt Based on Standardization Analysis

摘要:

为优化牦牛酸奶的加工工艺，通过标准化法评估研究了牦牛奶杀菌条件、菌种接种体积分数、发酵温度、后酸化时间对牦牛酸奶品质的影响。结果表明，牦牛乳在90 ℃下杀菌10 min，添加0.15%混合乳酸菌发酵剂、在43±1 ℃条件下发酵至凝固，4 ℃后酸化24 h，制得的牦牛酸奶品质好。

Abstract:

In order to optimize the processing technology of yak yogurt，sterilization conditions of yak milk，starter cultures，fermentation time，post-fermentation time were researched based on standardization analysis. The results showed that yak milk sterilization for 10 min at 90 ℃，starter culture with 0.15%，fermentation at 43±1 ℃，and post-fermentation for 24 h at 4 ℃，yak yogurt had good quality.