【摘要】 为延长马奶的货架期,研制了久保马奶。采用正交试验对产品二次杀菌工艺条件进行实验。结果表明,采用107℃,17min,在添加质量分数为0.006%亚硫酸钠的条件下,可避免马奶在高温下的褐变,使产品具有良好的色泽,并可使产品保质期在常温下达到6个月。采用复合牛奶稳定剂,可防止久保马奶的沉淀和脂肪上浮。更多还原

【Abstract】 In order to prolong mare milk’s shelf life, we develop the mare milk that can be kept fresh for a longer time. We have conducted the orthogonal test on the condition of the secondary sterilization. The results indicate: chosen 107℃,17min and added 0.006% sodium sul- fite,it can be avoided that the milk can be browned in high temperature. This kind of product takes on nicer color and luster and can be stored 6 months in room temperature. Using the complex milk stabilizer can prevent the deposition and fat’s coming onto the surface of the product.更多还原