酸奶生产工艺流程图1.doc

《酸奶生产工艺流程图1.doc》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。

1、酸奶生产工艺流程图原料乳(验收、冷贮)净乳↓标准化(脂肪标准化和增加固形物、添加脱脂乳粉或浓缩乳、添加蔗糖、稳定剂)↓乳酸菌种→母发酵剂→工作发酵剂预热(60～70℃)   ↓                        ↓均质(15到20Mpa)                                    ↓↓                                                                  杀菌(95℃3～5min、85℃30min、120℃3～-5s)                      

2、↓冷却(43～45℃)   ↓↓                                                                   →→→→→→→→→→    ↓向凝固型加香酸奶添加香料、添加发酵剂(2～3%)                                                                                 ↓     培养罐培养(41～43℃2～3h)                         ↓添加发酵剂(2%～3%)                   

3、                     ↓ ↓灌装(零售用小型容器)                                                           搅拌(添加果料或果酱)               ↓用培养室或温水槽培养(41～43℃2-3h)                                                 ↓                                    冷却到20～30℃↓冷却到20～  30 ℃                                

4、                                ↓向小型容器灌装                        ↓冷藏(0～4℃)冷藏(0～4℃)                                ↓                                                                                                                 ↓天然或加香凝固型酸↓    ↓ 天然或加料搅拌型酸奶