研究了工艺条件对巴氏杀菌酸奶黏度的影响。通过采集酸奶生产过程的相关数据,对非脂乳固体含量、增稠剂的添加量以及生产中翻缸、冷却、输送、灌装、储藏等工艺条件进行优化,结果表明,其合理的工艺参数为:非脂乳固体含量为7.5%,增稠剂的添加量为1.6%;翻缸时采用15m3/h翻缸泵,转速为1152r/min,冷却温度25℃,翻缸后静置1h;巴杀时采用7m3/h泵,转速为1440r/min;储存时于4℃保存24h。优化后,产品的黏度比优化前增加了77.0%,产品稠厚适中,满足常温销售的需要。

Effects of several key-processing factors on the viscosity of pasteurized yogurt were studied.The contents of Solid Non-Fat(SNF),addition of hydrocolloids and transferring,cooling,piping,filling and storage were optimized.The optimum values of the contents of SNF and hydrocolloids were 7.5% and 1.6% respectively.The rotational speed of transferring was 1 152 r/min,the pump output power was 15 m3/h,the best cooling temperature was 25℃.The best post-pasteurization was started 1 h after the transferring finished and the rotational speed was adjusted to 1 440 r/min with the pump power of 7 m3/h.The best storage condition was at 4℃ for 24 h before sales.After the optimization,the viscosity was increased by 77.0% and the product was moderate for viscosity meeting the requirement of room temperature sale.