随着消费者对健康饮食的意识提升,越来越多的消费者倾向于选择成分简单、不添加食品添加剂的低温饮用型风味发酵乳,很多乳品企业为满足简单、纯净、自然的消费趋势,取消了产品中稳定剂的使用,导致产品体系稳定性受到影响,增加了质量控制的难度。本文通过生产工艺和产品在保质期内出现口感不稳定,水乳分离,产品结块等常见的质量问题,对生产过程关键工序的摸索和保质期内产品检测数据分析研究,提出保障产品质量稳定的关键控制措施是使用稳定优质的奶源,二次均质中乳化泵的使用和参数的精准控制,物料输送过程产品中泡沫控制,产品灌装温度和产品贮存全程冷链的保持,旨在为低温饮用型风味发酵乳的生产和产品质量稳定提供参考。

With the consumer awareness of healthy eating, more and more consumers tend to choose low-temperature drinking flavored fermented milk with simple composition, without food additive. In order to satisfy the consumer trend of simple, pure, natural, the dairy company cancel the use of stabilizers in the product as to affect the stability of the products, increase the difficulty of quality control. Through the common existing quality problems in the producing process and during the shelf life, such as, the taste instability, water and milk seperation,product agglomeration and so on, This paper analysed the production process of the critical processes of the exploration and product testing data during the shelf life, taking critical control measures to ensure the stability of product quality are the use of stable and high-quality milk sources, the use of secondary homogeneous emulsification pump and the precise control of parameters, foam control in the material conveying process products, product filling temperature and product storage throughout the cold chain maintenance, Its aims to provide a reference for the production and product quality stability of low-temperature drinking flavored fermented milk.