伍素芳

（厦门欧凯科技有限公司，福建厦门361100）

摘要：原料及生产工艺对常温饮用型酸奶的稳定性都有影响。通过单因素实验和正交试验证明酸奶蛋白质含量和发酵时间对常温饮用型酸奶稳定性的影响较小；而均质压力、酸度和杀菌强度对稳定性的影响较大。结果表明：蛋白质含量2.3%，发酵时间5h，均质压力25Mpa，酸度75oT，杀菌强度85℃/20min，能保证常温饮用型酸奶在货架期具有良好的感官品质及清爽细腻的口感。

关键词：常温饮用型酸奶；稳定性；生产工艺；优化

Optimization of Production Process for Long Life Drinking Yoghurt

WU Su-fang

（Xiamen Oukai Science and Technology Co.，Ltd，Xiamen 361100，China）

Abstract: The ingredients and production process have an effect on the stability of long life drinking yoghurt. It hasbeen proved by single factor and orthogonal test that the protein content and fermentation time of yogurt had littleinfluence on the stability of long life drinking yogurt，but the homogenization pressure，acidity and sterilizationstrength had great influence on the stability. The result showed that the long life drinking yoghurt had good qualityand refreshing and delicate taste in shelf life when the protein content was 2.3% ，fermentation time was 5h，homogenization pressure was 25MPa，yogurt acidity was 75oT，and sterilization strength was 85℃/20min.

Key words: long life drinking yoghurt；stability；production process；optimization

中图分类号：TS252.42 文献标志码：A 文章编号：1007-7871（2020）06-0062-05

（2020年 第23卷 第6期）