Abstract: In the manufacturing process of long shelf-life yogurt, there are many factors that may affect its quality, including pasteurization temperature and time, the homogenization degree of stirred mixtures, and filling temperature. The shelf life of yogurt can be extended by choosing a proper pasteurization temperature and time taking the product quality into account, and its texture can be improved by selecting a suitable homogenization approach, which is also beneficial to more uniformly heating yoghurt during sterilization, avoiding the collapse of the system. The recovery of yogurt viscosity can be affected by filling temperature. A proper filling temperature should be selected to reach the requirements of quality design during the manufacturing of yogurt.

Key words: long shelf-life yogurt; quality; pasteurization temperature; filling temperature

摘要： 长保质期酸乳的工业化生产中,影响酸乳品质的因素很多,包括杀菌温度及时间、搅拌细致化、灌装温度等.根据产品特性选择合适的杀菌温度及时间可以延长酸乳的货架期;选择贴切的细致化手段可以完善酸乳的质构,同时也有利于酸乳在杀菌时更均匀地受热,避免体系坍塌.灌装温度能够影响酸乳的黏度恢复,生产中可以根据产品设计的需求,选择灌装温度.

关键词: 长保质期酸乳；品质；杀菌温度；灌装温度